Winter Squash Soup

Name: Winter Squash Soup
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon good olive oil; 2 cups chopped yellow onions (2 onions); 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling); 1 1/2 pounds butternut squash, peeled and cut in chunks; 3 cups homemade chicken stock or canned broth; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup half - and - half; Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

10 ingredients

9 steps

Ingredients

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Directions

1

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent.
2

Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
3

Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender.
4

Process the mixture through the medium blade of a food mill.
5

Return to the pot, add the half - and - half, and heat slowly.
6

If the soup needs more flavor, add another teaspoon of salt.
7

Serve hot with garnishes, if desired.
8

Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned.
9

Season with salt and pepper.