This from-scratch recipe is simple and flavorful. Garnish with some slightly whipped cream, just frothy and thick, for a great presentation.
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh sage
4 cups 1/2-inch cubes peeled seeded butternut squash
1 1/2 teaspoons coarse sea salt
1 garlic clove, minced
5 to 6 cups chicken broth
Melt butter with oil in large pot over medium-high heat. Add onions, parsley, and sage; sauté until onions are softened, about 5 minutes. Add squash and coarse salt; sauté until squash softens and onions are golden, about 6 minutes. Add garlic; stir 1 minute. Add 5 cups stock; bring to boil. Reduce heat, cover, and simmer until squash is very soft, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender*, allowing some texture to remain. Return soup to pot. Thin with stock, if desired. Season with pepper and more salt, if desired.
*Instead of bothering with the messiness of a blender, use a hand-held blender to purée the soup directly in the pot.
From Bon Appétit, February 2008