What You'll Need:
1 butternut squash
1/2 can pumpkin puree
32 oz vegetable broth
(spices to taste)
1/2 cup heavy cream
What To Do:
Peel and cube the squash. Heat vegetable broth over medium-high heat and add squash and spices. Simmer for thirty minutes or until squash is soft. Pour soup into a blender and blend until smooth. Pour back into your soup pot and add pumpkin puree and heavy cream, stirring well. Simmer for an additional five minutes and serve hot!
I served the soup in small glass tumblers so that it could be enjoyed utensil-less! It would also look great is parfait or shot glasses. Of course, plain ol' bowls with spoons work too :)
Garnish with a little more cream drizzled over the top or sprinkle Gorgonzola cheese and toasted pumpkin seeds over.
This recipe makes quite a bit of soup, but it freezes really well! It also lends itself to adaption very easily. You can omit the cream for a very healthy meal. You can add sweeter hints with maple syrup or molasses. You can add more savory hints with leeks, garlic or onion. Or kick it up with more cinnamon, cayenne or chipotles. The sky is the limit with this basic and very delicious recipe.
Thanksgiving Cocktail Party Menu
Appetizer- Creamy Butternut Squash and Pumpkin Soup