This recipe for Butternut Squash and Pumpkin Soup, adapted from Ina Garten, is rich with flavors both earthy and sweet. There is surely no better meal on a crisp fall day than a rich soup with crusty homemade bread. To make croutons, cut bread into cubes, toss in olive oil and seasonings, and brown them in a skillet. Optional, but delicious, would be a dollop of creme fraiche on each serving, topped with sprinkle of shredded Gruyere cheese.
Ingredients
Soup
- •2 tablespoons unsalted butter
- •1 tablespoon extra-virgin olive oil
- •2 medium onions, chopped (to make about 473 ml/ 2 cups)
- •One (425 grams/15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- •453 grams (1½ pounds) butternut squash, peeled and cut in small chunks, to make about 710 ml (3 cups)
- •I liter (1 quart) homemade chicken broth or good quality purchased broth,
- •2 teaspoons kosher salt, or as needed
- •1/2 teaspoon freshly ground black pepper, or as needed
- •237 ml (1 cup) half-and-half
- •Croutons, for serving
- •Creme fraiche, for serving (optional)
- •Grated Gruyere cheese, for serving (optional)
Preparation
- 1. In a heavy-bottomed stockpot over medium-low heat, heat the butter and oil. Add the onions and saute until translucent, about 10 minutes. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer until the butternut squash is very tender, about 20 minutes.
- 2. To puree the soup while it is hot, use an immersion (stick) blender, and blend in the pot until the soup is velvety smooth. To use a stand blender, allow the soup to cool until it is no more than warm; it must not be steaming. Put about a third of the soup in the blender and blend until the texture is smooth. Transfer to a clean pot and repeat until all the soup is pureed.
Add the half-and-half and reheat over low heat, just until the soup is hot; do not boil. Check for seasoning, adjusting salt and pepper as needed. Serve hot with croutons and, if desired, garnishes of creme fraiche and grated cheese.