Creamy Pumpkin and Butternut Squash Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 2 onions, chopped
- 29.58 ml butter
- 14.79 ml olive oil
- 425.24 g can pumpkin
- 453.59-680.38 g butternut squash, peeled and cubed
- 709.77 ml chicken broth (prefer stock) or 709.77 ml stock (prefer stock)
- 9.85-12.32 ml salt, divided
- 2.46 ml pepper
- 236.59 ml half-and-half (can use fat free)
-
Optional
- shredded gruyere cheese and crouton
directions
- 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.
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