Kitchen Express Roasted Pumpkin-Acorn Squash Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 medium-size sweet onion, chopped |
4 teaspoons chopped fresh thyme |
4 1/2 cups chicken broth |
1 (15-oz.) can pumpkin |
2 (12-oz.) packages frozen cooked pureed squash, thawed |
1/4 cup half-and-half |
2 tablespoons honey |
1/2 teaspoon salt |
1 teaspoon cider vinegar |
1/8 teaspoon ground ginger |
1/8 teaspoon ground nutmeg |
freshly ground pepper to taste |
Directions:
1. 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.
2. 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.
3. 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.
4. Note: We tested with Publix Cooked Squash. Be sure to use unsweetened squash puree for best results.
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