Lunch: Winter Squash Soup

Recipe by Ina Garten This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.

Ingredients

2 tbsp. unsalted butter
1 tbsp. olive oil
2 onions c. chopped onions
1 1/2 lb. butternut squash
3 c. chicken stock or broth
1 can pumpkin purée (not pie filling)
kosher salt
Black pepper
1 c. half-and-half
Crème fraîche
Grated Gruyère
croutons

Instructions

In heavy-bottomed sauce-pot, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or until translucent, stirring occasionally.
Add butternut squash, stock, pumpkin, 2 teaspoons salt, and 1/2 teaspoon pepper; heat to boiling on medium-high heat. Cover and simmer on medium-low heat for 20 minutes or until squash is very tender, stirring occasionally. Process mixture with hand blender until smooth (or put through food mill and return to pot).
Add half-and-half to soup; heat slowly. Serve with garnishes, if using.

Add a review for Winter Squash Soup