Oh my God is this good. I know that’s exactly what Ina says, but the statement couldn’t be more true when it comes to this soup. You will be blown away on so many levels. First, I would have never thought to categorize this as a simple weeknight meal until I learned how easy it is to peel a butternut squash with a vegetable peeler (why was I ever going at that thing with a knife?). You could take it a step further and just purchase pre-cut squash. Second, who knew adding pureed pumpkin to butternut squash soup would make such a difference? We were totally totally shocked, but now are oh so addicted. It’s officially my new favorite fall soup, fall dish, fall weeknight meal- fall everything. Do yourself a favor and double the recipe. It freezes really well, but I have a feeling you’ll be polishing off the pot in no time!
Have a great weekend!
Winter Squash Soup slightly adapted from Barefoot Contessa in Paris
- 2 T butter
- 1 T good olive oil
- 2 cups chopped yellow onions (1 large 2 small onions)
- 1 15 oz can pumpkin puree
- 1 1/2 lbs butternut squash peeled and cut into chunks
- 3 cups chicken broth
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup half and half or 1/2 cup heavy cream
Heat the butter and oil in a heavy bottom stockpot, add the onions and cook over medium low heat for 12-15 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 squash is very tender (pierced easily with a fork). Using an immersion blender, blend the soup until it’s very smooth. Once blended add the half and half or heavy cream and heat slowly. Serve with a toasted baguette or croutons. The crouton you see in my photo is sliced baguette that’s been toasted under the broiler and then brushed with a little melted butter. They’re dangerous but delicious.