Fall time dinner – Winter Squash Soup

This recipe is for Ina Garten’s (Barefoot Contessa) Winter Squash Soup. I love her recipes because they are simple but taste complex – yum yum!

Soup_2012_2

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, for serving (optional) – I substituted Grilled Cheese Croutons, multi-grain bread with Gruyere cheese

http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe/index.html

Soup_2012_1Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes,

or until translucent.

Soup_2012_3Add 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.

Soup_2012_4Process 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.

Soup_2012_5Serve hot with garnishes, if desired.

Soup_2012_6Enjoy!

Soup_2012_2

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