Ingredients. 2 tablespoons unsalted butter. 1 tablespoon good olive oil. 2 cups chopped yellow onions (2 onions) 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling) 1 1/2 pounds butternut squash, peeled and cut in chunks. 3 cups homemade chicken stock or canned broth. 2 teaspoons kosher salt.
Directions. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Meanwhile, heat the chicken stock to a simmer.
Roasted Butternut Squash and Pumpkin Soup This thick and creamy fall soup has the. butternut squash and apple soup Ina Garten Barefoot Contessa.
Butternut Squash and Apple Soup from Barefoot Contessa.. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a .