Winter Pumpkin Squash Soup

 2 T. butter

1 T. olive oil2 cups chopped yellow onions

1 15 oz. can of pumpkin

1 1/2 lbs of butternut squash, peeled and cut into chunks

3 c. homemade chicken or canned broth

2 t. kosher salt

1/2 t. black pepper

1 c. 1/2 and 1/2 

1.  Heat the butter and oil in a heavy pan and add onions.  Cook over medium heat for 10 minutes or until translucent

2.  Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.  Cover and simmer over medium/low heat for about 20 minutes until butternut squash is very tender

3.  Process the mixture through the medium blade of a food mill.  Return to pot and add half and half.  Slowly heat.

4.  If soup needs more flavor, add more salt.  Serve hot with garnishes, if desired.

5.  To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2 inch cubes and saute them 1 T of butter until browned.  Season with salt and pepper

Ina Gartner