- 1 butternut squash, peeled and cubed
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon chicken fat, if you’ve got any on hand
- salt, pepper, Bologna herbal salt
- fresh thyme
- ~1 cup chicken or vegetable stock
- 3 tablespoons heavy cream
Note: this can easily be made vegetarian and vegan by just using olive oil for fat and extra vegetable stock for liquid. It’ll still have a lovely consistency without the cream, but for extra creaminess you could add some coconut milk fat or a few cashews to the blender. Eliminating or substituting the cream would also made this Paleo/Primal/Whole30 friendly.
- Heat olive oil, butter, and chicken fat in a stainless skillet on medium-high heat.
- Add onions to skillet and cook for a minute.
- Add butternut chunks and fresh thyme to skillet, sprinkle with salt and pepper, and toss with the onions and fat. Cook, stirring occasionally, until the squash begins to brown and soften, about 15 minutes.
- Pour stock in with the squash and scrape all the brown bits up from the bottom of the skillet.
- Pour the entire mixture into a blender, add the cream, and blend until smooth. If there’s not enough liquid to puree it, add more stock, little by little, to the blender. I really love the Vitamix blender for making soups and dishes like this.