"That is Sooo Damn Fall" Pumpkin Butternut Squash Soup

"Autumn is a second spring when every leaf is a flower."

Pumpkin & Butternut Squash Soup

Prep time - 10 mins (Yea, loving that!)

Cook time - 2 hours

Total time - 2 hours 10 mins (Set It and Forget It, honey!)

Serves - 10

INGREDIENTS

1 Tbsp EVOO
2 Onions, chopped (Grab the Ninja or food processor)
4 Stalks of Celery, medium dice
2 Carrots, minced
4 Cups diced Butternut Squash
29-oz. can Pumpkin Puree (Watch out for pie filling, it is NOT the same)
1 Medium sweet apple (your choice), small dice
2 Tblsp Brown Sugar (we use a little more)
4 Cups Chicken Stock or Broth
8 Cups Water
3/4 Cup Heavy Cream
1 Tbsp Unsalted Butter

INSTRUCTIONS

Heat EVOO in pan or soup pot over medium.
Sauté the chopped butternut squash, onion, celery carrot and apples (we like caramelize these with a pat of butter added)
Whisk Stock and Puree together and
Pour in water to deglaze, and add brown sugar
Salt & Pepper to taste
Bring to a boil
Reduce to a simmer
Allow to cook for 2 hours(low-med in crock pot or simmer for soup pot)
Carefully add to blender of choice *Immersion works best and reduces chances of burning and splatter*

Stir in Heavy Cream and Butter at the very end!

Enjoy, homies!!!!

Garnish with: Pumpkin Seeds, Chopped Onion, Dash of Paprika

Adapted from: Real Momz

Comments

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