Butternut Squash and Pumpkin Soup
This recipe is featured in Pumpkin, Butternut & Squash Soups
This recipe for Butternut Squash and Pumpkin Soup, adapted from Ina Garten, is rich with flavors both earthy and sweet. There is surely no better meal on a crisp fall day than a rich soup with crusty homemade bread. To make croutons, cut bread into cubes, toss in olive oil and seasonings, and brown them in a skillet. Optional, but delicious, would be a dollop of creme fraiche on each serving, topped with sprinkle of shredded Gruyere cheese.
Ingredients
Soup
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped (to make about 473 ml/ 2 cups)
- One (425 grams/15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- 453 grams (1½ pounds) butternut squash, peeled and cut in small chunks, to make about 710 ml (3 cups)
- I liter (1 quart) homemade chicken broth or good quality purchased broth,
- 2 teaspoons kosher salt, or as needed
- 1/2 teaspoon freshly ground black pepper, or as needed
- 237 ml (1 cup) half-and-half
- Croutons, for serving
- Creme fraiche, for serving (optional)
- Grated Gruyere cheese, for serving (optional)
Preparation
3. Add the half-and-half and reheat over low heat, just until the soup is hot; do not boil. Check for seasoning, adjusting salt and pepper as needed. Serve hot with croutons and, if desired, garnishes of creme fraiche and grated cheese.
Can I use all squash? I don’t like pumpkin.
Yes, absolutely! Just use a can of squash purée instead of pumpkin. Let us know how it turns out!