Squash Soup adapted from the Barefoot Contessa, Barefoot in Paris
3 tbl olive oil
1 chopped yellow onions
3/4 -28 oz can pumpkin puree
2 lbs butternut squash, peeled and cut into chunks
32 oz chicken stock or broth
salt and pepper to taste
1 cup half and half
Heat the butter and oil in your stockpot or dutch oven. Add the onions/garlic and cook over medium low until translucent ~10 min or so.
Add the pumpkin puree, squash, chicken stock, salt, and pepper. Cover and simmer over medium low heat for about 20 minutes until the butternut squash is very tender.
Process the mixture using your immersion blender. Add the half and half and heat slowly. If the soup needs more flavor add another tsp of salt. For a thicker soup reduce the amount of chicken stock.. For a thinner soup, increase stock.
Delicious! As always! I always enjoy pumpkin and squash soups. I definitely enjoy anytime I get to use my immersion blender too :) So this was a win. I love having a pot of soup to eat for lunch :)
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