Categories: not tried, 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)

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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