From Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten
*2 tablespoons unsalted butter
*1 tablespoon olive oil
*2 cups chopped yellow onions (2 onions)
*1 15-oz can pumpkin puree (not pumpkin pie filling) or one pie pumpkin (roast, then puree the cooked pumpkin)
*1 1/2 lbs. butternut squash, peeled and cut into chunks
*3 cups chicken stock or vegetable stock (homemade preferred)
*2 teaspoons salt
*1/2 teaspoon pepper
*1 cup half-and-half
*grated gruyere or croutons – for garnish
Heat oil and butter in pot on med-low heat, add the onions and cook over med-low heat for 10 minutes or until translucent. Add the pumpkin puree, butternut squash, stock, salt and pepper. Cover and simmer over med-low heat for about 20 minutes or until the butternut squash is very tender. Turn off heat, let it cool a little bit then process mixture through a food mill or use an immersion blender directly in the pot to process everything into liquid. Add half and half and heat slowly. Add garnishes as you wish.
