Pumpkin Butternut Squash Soup

Butternut squash are versatile little beauties that never fail to capture the attention of hungry newcomers and seasoned foodies alike. Pumpkin Butternut Squash Soup, or PBS Soup, ensnares the senses, while its velvety texture and buttery sweet flavor evokes the sound of spoons scraping bowls clean.

Essentials

1 Large Butternut Squash, peeled and cubed

2 T Unsalted Butter

1 T Extra-Virgin Olive Oil

2 C Yellow Onion, finely chopped

1 Can Organic Pumpkin Puree

3 C Organic Chicken Broth

1/4 C Organic Cane Sugar

2 Tsp Sea Salt

1 Tsp Black Pepper

1 C Organic Half-and-Half Cream

1/4 C Gruyere Cheese, finely grated

Directions

1. In a large enameled dutch oven over medium heat, heat butter and olive oil; sauté onion until translucent.

2. Add pumpkin purée, cubed butternut squash, chicken broth, salt and pepper to onions and bring to a boil.

3. Cover, reduce heat to medium-low and allow mixture to boil for about 20 - 30 minutes or until butternut squash is very tender.

4. Using an immersion blender (with protective cover to prevent scratching the enameled bottom), emulsify mixture to achieve velvety smooth consistency.

5. Drizzle half-and-half into soup mixture and incorporate with figure eight motions.

6. Sprinkle with organic cane sugar, stir, reduce heat to low and simmer for ten minutes.

7. Serve with neatly-piled Gruyere cheese in the center of the bowl!

Garnish with 2% Greek yogurt, pine nuts and/or fresh parsley for added flavor and texture.

xo, Melissa