Winter Squash Soup

Winter Squash Soup

2 T. unsalted butter

1 T. olive oil

2 C. coarse chopped yellow onion

1 (15-ounce) can pumpkin puree (not pumpkin pie filling!!!!!!!), it's a sugar pumpkin if you have one, just bake it and then puree

1 1/2 p. butter-nut squash peeled and cut into chunks, or any sweet fleshed squash or pumpkin that's not stringing fleshed

3 C. chicken stock

2 t. kosher salt

1/2 t. fresh ground blk pepper

1 C. half and half

home made croutons (recipe follows)

Heat butter and oil in heavy bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add pumpkin puree, butternut squash, chicken stock, salt and pepper. Cover and simmer over medium-low heat for about 20 minutes, until squash is very tender. Process or put in blender in batches and puree. Return to pot, add half and half and heat slowly so milk doesn't curdle.  Serve with croutons:)

Croutons

6 C. (3/4 inch) bread cubes,(1 baguette or a good crusted chewy bread)

2 T. olive oil

salt

Heat large saute pan with oil until very hot but not smoking. Lower heat to medium-low and saute bread cubes, tossing frequently, until nicely browned. Add more oil as needed and sprinkle with salt. Serve on the side or sprinkled in the soap. I like to add as I eat:)