Winter Squash Soup

Soups are so easy, we should all make them all the time. Especially in the winter. All you need is good crusty bread and you have a meal. This was a big hit as a first course at Christmas dinner this year.

Special equipment needed: Blender (or food processor, food mill, or potato ricer)

Serves 10 (can easily be cut in half)

Ingredients:
4 tablespoons butter
2 tablespoons olive oil
4 cups chopped yellow onions (4 onions)
2 (15-ounce) cans of pumpkin puree (not pumpkin pie filling)
3 lbs butternut squash, peeled and cut in chunks
6 cups chicken stock
4 teaspoons salt
1 teaspoon pepper
1 cup milk
1 cup heavy cream

Heat the butter and olive oil in a stock pot, add the onions and cook on medium heat for 10 minutes. Add pumpkin puree, squash, chicken stock, salt and pepper. Cover and simmer on low heat for 20 minutes or until squash is fork-tender. Process in blender until smooth. Return to pot, add milk and cream. Reheat slowly, salt to taste, serve hot.

Bon Appetit!