Ina Garten’s Winter Squash Soup

 Ingredients:

2 Tbs unsalted butter

1 Tbs olive oil

2 cups chopped yellow onion

1 15 oz can pumpkin

1 1/2 pounds butternut squash, peeled and cut into chunks

3 cups chicken broth or stock

1 tsp kosher salt

1/2 tsp freshly ground pepper

1 cup half and half

Crème Fraiche, grated Gruyère or croutons

Heat butter and oil in a stockpot. Add the onion and cook over medium low heat for 10 minutes. Add the pumpkin, squash, chicken stock, salt and pepper.

Cover and simmer over medium low heat for about 20 minutes (until the squash is tender). Process the mixture through a food processor. 

Return to the pot and add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. Serve hot with preferred garnishes.