INA GARTEN ROASTED SQUASH SOUP

INA GARTEN ROASTED SQUASH SOUP image

Categories Squash

Yield 4-6

Number Of Ingredients 11

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)
Read more at: http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe.html?oc=linkback

Steps:

ROAST THE SQUASH PIECES AT 425-- AFTER TOSS WITH SOME OLIVE OIL 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. Read more at: http://www.foodnetwork.com/recipes/ina-garten/winter-squash-soup-recipe.html?oc=linkback