Thursday, January 27, 2011

Soupe Au Potiron

This Winter Squash Soup is not to be missed! Soupe Au Potiron translated is "pumpkin soup" and this recipe combines a can of pumpkin purée with butternut squash. For a vegetarian version, simply use vegetable stock instead of chicken stock. For the amount of flavor in this soup, you'd never believe the minimal effort it takes to make it. To purée the soup after simmering, I used a handheld blender instead of a food mill because it's easier, faster, and less messy. The crème fraîche garnish was an added touch of richness and just a bit of tartness against the sweetness of the winter squash. Absolutely delicious!

Source: Winter Squash Soup, Barefoot in Paris


2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15-ounce) can pumpkin purée (not pumpkin pie filling)

1½ pounds butternut squash, peeled and cut in chunks

3 cups chicken stock or canned broth

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 cup half-and-half

Crème fraîche, grated Gruyère, or croutons for serving (optional)


Heat the butter and oil in a heavy-bottomed stockpot, add the onions, and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin purée, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

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