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.
Steps
In a large saucepan over medium-low heat , saut 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.
Ingredients
onions, butter, olive oil, pumpkin, butternut squash, chicken broth, salt, pepper, half-and-half, crouton