Butternut squash soup
- 2 tablespoons unsalted butter
- 1 tbsp olive oil
- Chopped onions
- 1 1/2 pound butternut squash
- 3 cups chicken stock or broth
- 1 can pumpkin puree
- Kosher salt
- Black pepper
- Optional toppings, creme tranche, grated Gruyere and croutons
In heavy-bottom saucepan, 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.
Add half-and-half to soup. Heat slowly. Serve with garnishes, if using
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