by Jennifer Burns, Dan’s Market
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups chicken or vegetable stock
- 1 cup cream or half and half
- 1/2 apple, diced (optional garnish)
- 1/4 cup toasted walnuts, crumbled (optional garnish)
- Salt and Pepper, to taste
Heat the butter and oil in a large soup pot or Dutch oven. Add the onions, and cook over medium to low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, stock, salt, and pepper. Cover and simmer over medium to low heat for about 20 minutes, until the butternut squash is very tender. Puree in a blender in batches. Return to the pot, add the cream or half and half, and heat slowly. Top each serving with garnishes, if using.
