This winter squash soup from Ina Garten is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.
Yields: 8 appetizer servings
Total Time: 45 min
Prep Time: 15 min
- 2 tablespoon(s) unsalted butter
- 1 tablespoon(s) olive oil
- 2 onions cup(s) chopped onions
- 1 1/2 pound(s) butternut squash, peeled and cut into chunks
- 3 cup(s) chicken stock or broth
- 1 can(s) (15-ounce) pumpkin purée (not pie filling)
- Kosher salt
- Black pepper
- 1 cup(s) half-and-half
- Crème fraîche, for serving
- Grated Gruyère, for serving
- Croutons, for serving
Related: Super Healthy Soup and Stew Recipes
1. In heavy-bottomed sauce-pot, 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 (or put through food mill and return to pot).
3. Add half-and-half to soup; heat slowly. Serve with garnishes, if using.
More from Good Housekeeping: