Servings: 4-6
Time: 50 minutes
Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups chicken broth
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Directions
Heat the butter and oil in a stockpot, add the onions, and cook over medium - low heat until translucent. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Use an immersion blender to process to a smooth texture. Serve with homemade croutons, if desired.
Adapted from Ina Garten
