Creamy Pumpkin And Butternut Squash Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 onions, chopped
• 2 tablespoons butter
• 1 tablespoon olive oil
• 15 ounces can pumpkin
• 1 -1 1/2 lb butternut squash, peeled and cubed
• 3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
• 2 -2 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 cup half-and-half (can use fat free)
• shredded gruyere cheese and crouton

Recipe

• 1 in a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. cover and simmer for 20 minutes until squash is very tender. process mixture until smooth with a hand blender or in a food processor. add half-and-half and reheat slowly over low heat: add remaining salt to taste. top servings with gruyere cheese and croutons, if desired.