Butternut squash soup

Butternut squash soup


  1. 2 tablespoons unsalted butter
  2. 1 tbsp olive oil
  3. Chopped onions
  4. 1 1/2 pound butternut squash
  5. 3 cups chicken stock or broth
  6. 1 can pumpkin puree
  7. Kosher salt
  8. Black pepper
  9. Optional toppings, creme tranche, grated Gruyere and croutons


  1. In heavy-bottom saucepan, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or until translucent, stirring occasionally.

  2. 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.

  3. Add half-and-half to soup. Heat slowly. Serve with garnishes, if using

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