I was watching Barefoot Contessa on the Food Network this week and saw this recipe and I just had to make it! It's pretty easy, and very fall-ish. I already had everything I needed, so it was perfect!
|melt butter and olive oil in a big 'ole pan|
|chop up your onion until your eyes just can't stand it anymore.|
|saute saute saute. until the onions are translucent (about 10 min)|
|peel (with a veggie peeler) then chop your butternut squash. just scoop out the seeds with a spoon.|
|add butternut squash, pumpkin and chicken broth to the onions. cover and simmer for about 20 minutes.|
this is the part where if I was a real chef with a big kitchen, I would pull out my fancy food mill or immersion blender and whip this soup up. I, however, am a seminary student with a blender....
|add the mixture to a food mill, blender (whatever!) and blend it up to combine everything together|
|this is what it should look like when you're done blending|
|now add the half and half (I used fat-free and couldn't tell)|
|now, it has a more velvety texture. I added more chicken broth at this point because it was too thick.|
|finished product topped with a little bit of cheese!|
well friends, there you have it. here's Ina Garten's recipe below. enjoy!
Winter Squash Soup
- 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)
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.