Recipe | "Squash and Pumpkin Soup" by Mary K.

"This was a favorite among a group of women I belong to. It was a hit, and I thought some of you might like to try it too! Perfect for cooler temperatures! Enjoy!" - Mary K.

Preparing the Butternut Squash: 1 20 oz. package precut butternut squash. 1 T. canola oil. Salt and pepper. Roast in oven at 375 degrees til fork tender. Puree in a blender or with a wand blender.

Ingredients:
  • 15 oz. can Libby Pumpkin
  • 1 C. vegetable broth or chicken broth
  • 1 C. apple cider
  • 1 C. half and half
  • 1.5 T. honey
  • 1/4 t. curry
  • 1/2 t. cinnamon
  • 1/2 t. nutmeg
  • 1.5 t. salt
  • 1/4 t. pepper
Directions:

Mix pureed squash with pumpkin in large pan. Blend in pumpkin, then liquids, then spices, stirring well. Bring to gentle boil...turn heat down and simmer for 10 minutes. Enjoy!

Comments

Anonymous said…
This sounds delicious. Thank you for sharing, Mary! Yum-oooo!

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