Winter Squash Soup by Courtney Baird

• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 2 cups chopped yellow onions (2 onions)
• 1 (15 - ounce) can pumpkin puree (make sure it’s just the canned pumpkin and 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  (I used heavy cream since I had some in the fridge)
• Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional) – I just use parmesan cheese  

Directions

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. (I don’t have a food mill.  I just used a potato masher.  You could throw it in a food processor or blender too.  I prefer mine to not be totally smooth).  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.