I made this classic soup last night to take the chill away. It didn’t quite bring us down to the Caribbean, but it was easy to make and delicious to eat.
2 tablespoons olive oil
3 tablespoons butter
1 large onion, coarsely sliced
6 cups butternut squash cut into medium size pieces
3 cups large Yukon gold potatoes, cut into medium size pieces
2 1/2 cups very good quality chicken stock
2 cups whole milk
1/2 cup cream
Salt and pepper to taste
Combine oil and butter in large pot and heat over medium heat until butter is melted. Add onion and cook for 5 minutes, stirring frequently. Add pumpkin and potato to onions and stir well. Cover pot and cook over low heat for 10-15 minutes until vegetables are close to being tender, stirring regularly to ensure vegetables don’t stick to bottom of pot. Add stock, salt and pepper, and bring to boil. Lower heat and simmer for 10 minutes until pumpkin and potatoes are very tender. Turn off heat and set aside to allow soup to cool for 10 minutes. Pour into food processor and blend until smooth. Return to pot. Slowly add milk and then cream, and warm over medium heat. Salt and paper to taste. Serve with a fresh green salad and a French baguette. Serves 4 as entree, 6 as appetizer.