pumpkin butternut squash soup

Community Recipe from

Ingredients

  • 29 ounce(s) libbys pumpkin puree
  • 12 ounce(s) frozen winter squash thawed
  • 5 shallots minced
  • 2 stalk(s) celery chopped
  • 2 leeks chopped
  • 2 carrots chopped
  • 1 tablespoon(s) cinnamon
  • 2 teaspoon(s) pumpkin pie spice
  • 1 teaspoon(s) allspice
  • 1 teaspoon(s) cayenne
  • 6-8 cup(s) low sodium chicken broth
  • 1/4 cup(s) almond milk (or any other milk/cream)
  • 4 sprig(s) thyme
  • 1 stevia/sweetner
  • 2 teaspoon(s) ground ginger

Preparation

  1. sautee shallots, leeks, celery, and carrots.
  2. add pumpkin and squash-stir, cook about 5 min
  3. add broth and bring to boil
  4. add spices and thyme sprigs
  5. simmer until all vegetables are very soft.
  6. puree until everything is combined
  7. add milk/cream until taste to liking
  8. i add a touch of stevia to bring a little sweetness to the soup
October 2013

This recipe is a personal recipe added by sarahwarrenone and has not been tested or endorsed by MyRecipes.

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