Squash Soup Soupe de Courge
Ingredients
- 8 tbsp. unsalted butter, divided
- 2 large sweet onions (14 oz.), finely sliced (5½ cups)
- 3 large celery stalks (6 oz.), diced (1½ cups)
- 1 large potato (10 oz.), diced or finely sliced (2 cups)
- 2 lb. pumpkin, Hubbard, or other firm, red or yellow-fleshed squash, peeled, seeded, and diced (6 cups)
- Kosher salt
- 1⁄4 cup flat-leaf parsley, finely chopped
- Freshly ground black pepper
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