Pumpkin Butternut Squash Soup
Butternut squash are versatile little beauties that never fail to capture the attention of hungry newcomers and seasoned foodies alike. Pumpkin Butternut Squash Soup, or PBSS, ensnares the senses, while its velvety texture and buttery sweet flavor evokes the sound of spoons scraping bowls clean. If you want to know what Fall tastes like, this soup captures that essence quite well. Topped with pumpkin seeds, cream, and fresh herbs, you’re sure to satiate savory, sweet, and seasonal all in one bite.
Elements
1 LARGE BUTTERNUT SQUASH, PEELED AND CUBED
2 TABLESPOONS BUTTER
1 TABLESPOON VIRGIN OLIVE OIL
1 YELLOW ONION, PEELED AND CHOPPED
1 CAN PUMPKIN PURÉE (NOT PIE FILLING)
3 CUPS CHICKEN OR VEGETABLE BROTH
2 TABLESPOONS SEA SALT
1 TABLESPOON BLACK PEPPER
1/4 CUP CANE SUGAR
1 CUP HEAVY CREAM
1 CUP GRUYÈRE OR FONTINA CHEESE, FINELY GRATED
FRESH THYME OR ROSEMARY, STEMMED
TOASTED PUMPKIN SEEDS
MORE HEAVY CREAM FOR DRIZZLING
Directions
In a large dutch oven over medium-high heat, add and melt the butter with the olive oil.
Add the onion to the oil and sauté until translucent.
Add the cubed squash, pumpkin purèe, chicken broth, sea salt, and pepper to the dutch oven; stir to combine.
Bring the mixture to a boil, cover, and reduce the heat to medium-low; simmer for 30 minutes until squash
is very tender.Once the squash is tender, use an immersion blender fitted with the protective cover (to prevent scratching the bottom of the dutch oven) to blend and emulsify the soup. If you don’t have an immersion blender, pour the contents of the dutch oven into the carafe of a blender or a food processor. blend/process, and return it to the dutch oven
once it’s smooth.Drizzle the heavy cream into the soup and stir to incorporate using figure-8 stirring motions.
Add the cane sugar to the soup and stir to dissolve.
Serve hot with a mound of cheese sprinkled into the center of the soup, sprinkle with fresh herbs, toasted seeds, and/or drizzle with more heavy cream.