Creamy Pumpkin and Butternut Squash Soup

Submitted by Lori W.

"The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 6 cups
• Serves: 4

ingredients

• 2 onions, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 15 ounces can pumpkin
• 1 - 1 1⁄2 lb butternut squash, peeled and cubed
• 3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
• 2 - 2 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon pepper
• 1 cup half-and-half (can use fat free)

• Optional

• shredded gruyere cheese and crouton

directions

1. In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

Reviews

[Bonita F.]

Love it ! Will make this again.

 

[Sarah H.]

So easy and never fails!! I add a little more stock and I have used just pumpkin before - equally as good!

 

[Anonymous]

This is the best butternut squash recipe ever, but it is even better by adding a teaspoon of allspice at the same time the half and half is added. Will make again soon!