Butternut Squash Soup
This soup is easy, silky and delicious. You can adjust the consisency - but adding more butternut squash, or a 15 oz can of pure squash puree (pumkin puree will do nicely as well). This soup is screaming for buttery croutons!
Equipment
- Uprigth blender or immersion blender
Ingredients
To make the soup
- 2 cups chopped yellow onion one large, or two smaller onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cups chicken stock
- 3 lbs of peeled cubed butternut squash
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ cup heavy cream
Instructions
- Using a heavy bottom soup pan, melt the butter and add the olive oil and onion. Sauté gently for about 10 minutes until the onion is translucent. (You do not want to caramelize the onion – so watch your heat and stir often.)
- Add your stock, squash, salt and pepper and bring to a boil, then reduce and simmer until the squash is completely cooked through. Allow to cool.
- Transfer the soup into a blender. Add the cream and puree until silky smooth. You can do this step with an emersion blender if you prefer.
- When you are ready to serve – reheat gently – making sure not to bring the soup back to a full boil. (Cream can break when heated too harshly – and then your lovely silky soup would have a slightly curdled look – which is not what you want – so again – watch your heat and stir occasionally as the soup comes to temperature.
- I like to serve this in heated bowls – with a drizzle of olive oil.