Winter Squash Soup

Well, Ina hasn't failed me yet. Last year I served French onion soup for the first course, but it was such a mess with all that melted cheese. So this year I tried something new. This recipe comes from Barefoot in Paris. I made it in advance and froze it until the night before.

2 T unsalted butter
1 T olive oil
2 c chopped yellow onions
1 (15 oz) can pumkin puree
1 1/2 lbs butternut squash, peeled and cut in chunks
3 c chicken broth
2 t salt
1/2 t pepper
1 c half-and-half
grated swiss cheese, for garnish

Heat butter and oil in stockpot, add onions and cook over med-low heat for 10 min. Add pumpkin puree, squash, broth, salt and pepper. Cover and simmer over med-low heat 20 min, until squash is very tender. Process mixture in food processor or blender. Return to pot, add half-and-half, and heat slowly. Serve hot with cheese, sprinkled on top.

Serves 4.