Winter Squash Soup Recipe

Name: Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon good olive oil; 2 cups chopped yellow onions (2 onions); 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling); 1 1/2 pounds butternut squash, peeled and cut in chunks; 3 cups homemade chicken stock or canned broth; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup half - and - half; Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Servings: persons

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

1
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.
2
Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
3
Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender.
4
Process the mixture through the medium blade of a food mill.
5
Return to the pot, add the half - and - half, and heat slowly.
6
If the soup needs more flavor, add another teaspoon of salt.
7
Serve hot with garnishes, if desired.
8
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.
9
Season with salt and pepper.

1648

kcal

Calories

154

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon good olive oil, 2 cups chopped yellow onions (2 onions), 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling), and more.

Yes, Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Squash Soup

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