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Recipe Summary

prep:
30 mins
total:
55 mins
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.

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  • Stir in broth, pumpkin, and squash. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 6 minutes. Remove from heat, and let cool 10 minutes.

  • Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir in half-and-half and remaining ingredients. Cook, over low heat, stirring often, 3 minutes or until thoroughly heated. Serve immediately.

  • Note: We tested with Publix Cooked Squash. Be sure to use unsweetened squash puree for best results.

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