Winter pumpkin soup

Ingredients:

• 0.7 kg butternut squash, peeled and cut into pieces
• 420 g pumpkin puree
• 2 tbsp (30 g) butter
• 1 tbsp. l. olive oil
• 2 cups chopped onion (2 onions)
• 3 cups homemade or canned chicken broth
• 2 teaspoons of salt
• 0.5 tsp ground black pepper
• 1 cup light cream
• Sour cream, grated Gruyere cheese or croutons, see preparation

Preparation:

1. Heat the butter and olive oil in a heavy-bottomed saucepan, add the onion, and sauté over medium-low heat for 10 minutes or until translucent. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the pumpkin is very tender.
2. Puree the mixture through a vegetable mill fitted with a medium blade. Return it to the pan, add the cream, and heat slowly. Taste and adjust the seasoning if needed. Serve hot with any toppings of your choice.
   
   To make croutons, cut the crusts off 2 slices of white bread, cut the bread into 1 cm cubes and fry in 1 tbsp (15 g) butter until the croutons are golden brown. Season with salt and pepper.