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.

  • 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

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!

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