November 7, 2011

Winter Squash Soup

Recipe adapted from Ina Garten

  • 2 tablespoons unsalted butter
  • 1 tablespoon EVOO
  • 2 yellow onions, chopped
  • 1 (15-oz.) can pumpkin puree (not pumpkin pie filling)
  • 1½ pounds butternut squash, peeled and cut in chunks [Whole Foods sells it pre-cut!]
  • 2 Granny smith apples, chopped [I left the skin on]
  • 3 cups Chicken Stock
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup half-and-half
  • Grated Gruyère, for serving (optional)

  1. Heat the butter and oil in a heavy - bottomed stockpot. Add the onions and cook over medium heat for 10 minutes, or until translucent.
  2. Add the pumpkin puree, butternut squash, chicken stock, and S&P. Cover and simmer for about 20 minutes.
  3. Once the butternut squash and apples are tender, remove pot from the heat and process the mixture with an immersion blender. Once soup is at desired creaminess, add the half-and-half, and slowly return to heat. If the soup needs more flavor, add another teaspoon of salt.

  4. Serve hot with grated Gruyère, if desired.
**This was a SOUPer easy and filling meal. Depending on what you consider a bowl of soup, this will serve 4-6. Enjoy :)

No comments:

Post a Comment