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Butternut squash soup

Silky, sweet and very easy. Finish each bowl with toasted pepitas and a few pomegranate seeds.

45 minutes · Serves 6

What you’ll need

  • 1 butternut squash (about 3 lb), peeled, seeded and cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 yellow onion, chopped
  • 2 garlic cloves, sliced
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups vegetable stock, plus more to thin
  • 1/2 cup heavy cream (optional)
  • Toasted pepitas and pomegranate seeds, to serve

Let’s make it.

  1. Warm the olive oil and butter in a large pot over medium heat. Add the onion and salt and cook, stirring now and then, until soft and sweet, about 8 minutes. Add the garlic and cook 1 minute more.
  2. Add the squash and stock. Bring to a boil, then lower the heat, cover and simmer until the squash falls apart when pressed with a spoon, 20 to 25 minutes.
  3. Blend until completely smooth, with an immersion blender or in batches in a countertop blender with the lid vented.
  4. Stir in the cream if using. Thin with a splash of stock if it is too thick, then taste and adjust the salt.
  5. Ladle into bowls and finish with pepitas and pomegranate seeds.