Creamy Pumpkin and Butternut Squash Soup

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: 40 mins
• Serves: 4
• Yields: 6 cups

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.