We had a very HOT and humid week, but it was October 1st … and that means “fall cooking.” So on Friday night, I made homemade Butternut Squash Soup. I garnished the soup with toasted pinenuts, chopped sun-dried tomatoes and a bit of crumbled Gorgonzola. I served the soup with a romaine salad dressed with sliced apples, Gorgonzola and toasted walnuts. It was delicious!
This recipe is from Barefoot Contessa. It’s one of the few recipes of hers that I make “as is.” The garnish of pine nuts, tomatoes and Gorgonzola I “borrowed” from a restaurant.
Butternut Squash Soup
2 Tbs. Unsalted Butter
1 Tbs. Olive Oil
2 cups chopped Yellow Onion (about 2 onions)
1 13 oz. can Pumpkin Puree
1 1/2 lbs. Butternut Squash, peeled and cut into 1 inch chunks
3 cups Chicken Stock
2 tsp. Kosher Salt
1/2 tsp. ground Black Pepper
1 cup Half-and-Half
Garnish Toppings: Creme Fraiche, grated gruyere or croutons
OR Crumbled Gorgonzola cheese, chopped sun-dried tomatoes and toasted pinenuts
1. Heat butter and olive oil in a heavy stockpot. Add the onions and cook over medium-low heat for 10 minutes. Onions should be translucent, but not browned.
2. Add the pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over medium-low heat for about 20 minutes. Butternut squash should be very tender.
3. If you have an emulsion blender, lightly blend, leaving some smaller chunks of squash. If you don’t have an emulsion blender, process 1/2 to 2/3 of the mixture in a blender or food processor, returning to the pot.
4. Add the half-and-half and heat slowly. If soup needs more flavor, add another teaspoon of salt.
5. Serve hot with preferred garnishes.
- This time of year, Costco sells a 2 lb. package of pre-cut Butternut Squash. It’s a great time-saver for this soup!
- I keep toasted pine nuts in my freezer at all times. That makes it easy when needing salad toppers and soup garnish. (Although, there seems to be a shortage of pine nuts these days!)
- TJs sells 10 oz. bags of chopped onions. I use one and a half bags for this recipe.