- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 188 calories; 10.9 19.4 4.1 23 76 Full nutrition
ReviewsRead all reviews 26
This is a great recipe and easy to make. I substitute whole milk (and sometimes 2% milk) for the 1/2 and 1/2. It is so thick and healthy and the fresh rosemary is the perfect addition!
great soup! I made it twice, the first time i wasn't so impressed but my husband loved it. So I made it again and took the time to caramelize the potato and onion (the first time i was in a rush...
Excellent soup.... although not as amazing as the Creamy Butternut also offered by Pam Anderson (try it!). I used an immersion blender, and left a few chunks of potato so it seemed like a heart...
This was an amazing recipe! I made a few modifications though, but it was still incredibly tasty. I didn't have russet potatoes, but I did have the tri-color mini potatoes, and those worked ju...
this recipe is awesome we used beef broth we didnt have any we also used skim milk instead of half&half we also added a 1/2 teadpoon of freah thyme as well this was so good and creamy i loved it...
A keeper, for sure. Changes I made for our tastes: used minced garlic (from a jar) instead of the whole cloves; used no cayenne; used 1% milk instead of cream. The fresh rosemary really makes th...
This has become a staple in my house. I love this soup! I even use 1% milk and it's still yummy!