A creamy, sweet soup that highlights the warmth of garlic.
TIME: 20 minutes prep, 50 minutes total YIELD: 4 servings RECOMMENDED VARIETY: Montana Giant
INGREDIENTS
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onions (approximately 2 onions)
4–5 cloves garlic, chopped
1,15 ounce can pumpkin puree (not pumpkin pie filling)
1½ pounds butternut squash, peeled and cut into ½-inch chunks
3 cups chicken stock or broth
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 cup half–n–half
créme fraîche, grated Gruyere, and croutons for serving (optional)
INSTRUCTIONS
Heat butter and oil on medium heat in a heavy-bottomed stockpot until butter is melted.
Add onions and garlic, cook over medium-low heat for 6–8 minutes, or until onions are translucent and starting to brown.
Add 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.
Using an immersion blender, process the soup mixture in the stock pot until smooth. (If you don't have an immersion blender, use a blender or food processor, then transfer the blended mixture back to your stock pot.)
Add half–n–half and heat the soup mixture slowly to a simmer.
Add additional salt and pepper to taste if desired.
Serve hot with garnishes if desired.