Winter Squash Soup

Need a gluten free, lacto ovo vegetarian, and primal soup? Winter Squash Soup could be a great recipe to try. One serving contains 370 calories, 10g of protein, and 19g of fat. For $2.01 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 7 foodies and cooks. A mixture of black pepper, half n half, yellow onions, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 50 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 64%. Users who liked this recipe also liked Winter Squash Soup, Winter Squash Soup, and Winter Squash Soup.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

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Ingredients:

1/2 teaspoon freshly ground black pepper

1 1/2 pounds butternut squash, peeled and cut in chunks

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

3 cups homemade chicken stock or canned broth

1 cup half - and - half

2 teaspoons kosher salt

1 tablespoon good olive oil

2 tablespoons unsalted butter

2 cups chopped yellow onions (2 onions)

Equipment:

pot

Cooking instruction summary:

Watch how to make this recipe. Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the 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. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired. Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

 

Step by step:


1. Watch how to make this recipe.

2. Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent.

3. Add the 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. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt.

4. Serve hot with garnishes, if desired.

5. Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.


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