Winter Squash Soup

By sdubbs

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 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)
• 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.

Preparation

Step 1

Note: You can also make this soup in a blender.

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.