Winter Squash Soup

Name: Winter Squash Soup
Prep time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. unsalted butter; 1 tbsp. olive oil; c. chopped onions (2 onions); 1 1/2 lb. butternut squash, peeled and cut into chunks; 3 c. chicken stock or broth; 1 can (15 oz.) pumpkin purée (not pie filling); Kosher salt; black pepper; 1 c. half-and-half; Crème fraîche, for serving; Grated Gruyère, for serving; croutons, for serving

By Ina GartenPublished: Oct 8, 2013

Jump to recipe

Kate Mathis

Yields:

8 serving(s)

Active Time:

15 mins

Total Time:

45 mins

Cal/Serv:

145

This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.

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Ingredients

2 Tbsp. unsalted butter
1 Tbsp. olive oil
cup chopped onions (2 onions)
1 1/2 lb. butternut squash, peeled and cut into chunks
3 cups chicken stock or broth
1 can (15 oz.) pumpkin purée (not pie filling)
Kosher salt
black pepper
1 cup half-and-half
Crème fraîche, for serving
Grated Gruyère, for serving
croutons, for serving

Directions

1. Step 1In heavy-bottomed sauce-pot, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or until translucent, stirring occasionally.
2. Step 2Add 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 (or put through food mill and return to pot).
3. Step 3Add half-and-half to soup; heat slowly. Serve with garnishes, if using.