try this: winter squash soup

I’m a  huge fan of Ina Garten {you may know her as the Barefoot Contessa}. I honestly think that if I met her in person I would get all nervous and not know what to say. She’s my Aerosmith. {although, ok – I really like Aerosmith too}

Anyway, I was watching one of her episodes on The Food Network recently, and she made this really yummy-sounding soup, so I just had to give it a try.

It’s fantastic. It’s got butternut squash in it. And pumpkin. And y’all know I love me some pumpkin {even though I don’t think it’s the star of this soup – it adds some nice flavor}.

So I’m going to share the recipe with you, and you should totally make it. Like, today, or something.

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

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. 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.

*I don’t have a food mill, but I do have an immersion blender and it worked splendidly. Although if you don’t have either, I imagine you could just put the soup in batches into a regular blender to puree. Either way, you should give it a try!

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