Go Back
Print

Butternut Squash and Pumpkin Soup

Course Appetizer, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1 butternut squash peeled, cleaned and cubed
  • 1 can pumpkin puree
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 4 cups chicken stock
  • 1-2 tsp. salt
  • 1-2 tsp. pepper
  • 1/2 cup half and half
  • dollop marscapone cheese optional

Instructions

  • Peel, seed and cut the butternut squash into cubes. Roast in a preheated 375°F oven for 45 minutes. In a large pot or dutch oven, saute the carrot, celery and onion. Add the butternut squash and the chicken stock. Add salt and pepper. Cook for about 15 minutes. Add the pumpkin puree and stir. Puree the soup either with an emersion blender, or in a stand up blender. Once pureed add the half and half. Check for seasoning. Serve with a dollop of mascarpone cheese and croutons. Bon Appetit.