Pumpkin-Butternut Squash Soup
Nothing is more comforting on a cold fall day than this creamy soup.
Ingredients
- 2 Diced Onions
- 3 cloves Garlic
- 1 stick Butter (omit if soup is to be vegan - soup will still be delicious just not as rich)
- ¼ cup Olive Oil
- 4 cups Butternut Squash (cleaned and chopped)
- 6 cups Vegetable Stock (you can use chicken stock if you want)
- 1 cup Water
- 1 cup Apple Juice
- 1 tsp Salt
- ½ tsp Crushed Black Pepper
- 1 can Pumpkin Puree
Instructions
- In large saucepan sauté Onions, Garlic, Butter and Olive Oil.
- When Onions are soft add Butternut Squash and continue sautéing for about 10 minutes.
- Add Vegetable Stock, Water, Apple Juice, Salt, Crushed Black Pepper and Pumpkin Puree. Simmer soup for 1-2 hours.
- With emersion blender puree until desired smoothness. If too thick add a bit more water. If too thin continue to simmer uncovered to reduce a little.
- Serve hot as is or garnish with a dollop of sour cream. You can also serve this lovely soup in small hollowed out pumpkins or gourds.
