Ina Garten Butternut Squash Soup

by Ina Garten https://rainbowdelicious.com/ina-garten-butternut-squash-soup/

(Soup, Squash )

Yield: 4 servings
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups yellow onions chopped
1-15 oz can pumpkin puree (not pumpkin pie filling)
1 ½ lbs butternut squash* peeled and cut into chunks
3 cups good quality chicken stock
2 teaspoons kosher salt
¼ teaspoon nutmeg
½ teaspoon freshly ground black pepper
1 cup half and half

Topping
Creme fraiche
grated Gruyere
croutons

Instructions

1. Heat butter and olive oil in dutch oven or other heavy bottomed stockpot. Add chopped onions and cook over medium-low heat for about 10 minutes or until onions are fragrant and translucent.
2. Add the butternut squash, pumpkin puree, chicken stock, salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, for about 30 minutes, or until the butternut squash is tender and you can easily pierce through with a fork.
3. Turn off heat and use an immersion blender** to puree the soup to your desired consistency. Move it around in the pot to ensure you get all the veggies.
4. Stir in half and half to the soup and heat slowly. Add more salt to taste, if needed. Serve with creme fraiche, gruyere, or croutons.