• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 yellow onion, chopped
• 1 can(s) pumpkin (canned), 16 oz.
• 1 1/2 lb butternut squash, peeled and chopped
• 3 cup(s) chicken broth, low sodium
• 2 tsp kosher salt
• 1/2 tsp pepper
• 1/2 cup(s) half n half
• 1/2 cup(s) Gruyere cheese, grated
|  | 1. Heat butter and oil in large pan. Add onions and cook for 10 minutes.
2. Add pumpkin, butternut squash, chicken stock, salt and pepper.
3. Cover and simmer for 20 minutes or until the butternut squash is tender.
4. Process the mixture in a food processor. Return to stove; add half-and-half, heating slowly. Serve topped with grated gruyere (optional). |
