15 ounce pumpkin puree canned (not pumpkin pie filling)
3 cups chicken stock see homemade canned
1 cup half - and - half
2 teaspoons kosher salt
1 tablespoon olive oil good
2 tablespoons butter unsalted
2 cups onions yellow chopped (2 onions)
Equipment
pot
Directions
Watch how to make this recipe.
Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 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 butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt.
Serve hot with garnishes, if desired.
Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
