Winter Squash Soup
Excellent and very easy!
Prep Time:
Cook Time:
Total Time:
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 pound | 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:
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. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
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. Season with salt and pepper.
Source: foodnetwork.com
