Paltrow wearing a very similar apron to this one.
I made this soup a couple of days ago and the family loved it!
It is great for those cooler days.
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 large yellow onions, peeled and roughly chopped (about 3 cups)
2 cloves garlic, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garam masala or curry powder
1 large butternut squash, peeled, seeded, and diced (about 6 cups of 1/2 inch pieces)
2 pints vegetable stock, warmed
Heat the oil and butter in a soup pot over medium heat. Add the onion and garlic
and saute for about 10 minutes, or until they begin to soften. Add the salt,
pepper, and garam masala and cook for another 2 minutes. Add the squash
and cook for another 10 minutes, stirring occasionally. Pour the stock
into the pot - if it doesn't quite cover the squash add some boiling water. Bring
to a boil, lower to a simmer and cook until the squash is very tender about 20 minutes.
Let it cool for at least 15 minutes and then puree it in batches in a blender.
Be careful when blending hot liquids. Start slowly and work in batches if necessary.
Pour back into the pot, gently heat, season with salt, and serve.
P.S. I added about a 1/2 cup of heavy cream once I blended it to make it thicker.
And since I didn't have vegetable stock, I used chicken stock.