Winter Squash Soup (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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.
2. 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.
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