BUTTERNUT SQUASH PUMPKIN SOUP
Perfect for fall.
- USER REVIEW
WHAT YOU'LL NEED
OLIVE OIL VIDALIA ONION CHICKEN BROTH BUTTERNUT SQUASH PUMPKIN PUREE THYME GROUND CINNAMON CHILI POWDER GROUND BLACK PEPPER CREME FRAICHE
Melt the butter in a large stockpot over medium heat and sauté the chopped onion, stirring occasionally for 10 minutes, until soft and golden.
Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper.
Using a handheld immersion blender, blend the soup until smooth or us a stand blender, working in batches ladle the soup into the blender and blend until smooth.
Stir in some creme fraiche to add a hint of creaminess.
Roast "sugar pumpkins" at 350ºF by piercing the sides with a sharp knife and then slicing off the top half. Bake for 45 to 50 minutes and then scoop out the inside seeds. Pour the soup inside.
To Serve in a Pumpkin Bowl