soup nazi

i found it: the best use of butternut squash. i’ve boiled it. i’ve puréed it. i’ve even roasted it with butter and brown sugar with a splash of maple syrup. but it all pales in comparison to this fabulous recipe: winter squash soup.

i wish i could claim credit for it. i wish i was the genius who put these simple ingredients together to make a bowl of soup that can sing to you—like cecilia bartoli, only soup. but i didn’t. instead, i will promote someone else’s work standing by on the sidelines cheering it along.

thanks to a recipe in ina garten’s barefoot in paris, i have fallen in love with this little squash and there’s no looking back. the recipe is quick and easy to make. it can be frozen and reheated. and, it’s a great soup to give someone else who needs a good dinner. add some crusty bread, baby lettuces with a light vinaigrette, and a sancerre and you’re in business, baby. enjoy!

2 TB unsalted butter

1 TB good olive oil (and i mean good!)

2 c. chopped yellow onions (translated: 2 medium-sized onions)

1 (15 oz.) can pumpkin purée (not pie filling)

1 ½ lbs butternut squash, peeled and cut in chunks

3 c. homemade chicken stock or canned broth

2 tsp kosher salt

½ tsp freshly ground black pepper

1 c half and half

crème fraîche, grated gruyere, or croutons

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 purée, 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.

bon appétit!