Butternut squash soup is one of my favorites in the fall, and this soup is made even better by adding canned pumpkin! It is a thick, hearty bisque (just how I like it!), but if you prefer it a bit thinner, simply add more broth. Either way, you’re gonna love it!
2 tbsp. butter
1 tbsp. extra virgin olive oil
1/2 cup peeled, chopped carrots
1 large onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 tbsp. chopped sage leaves
1 ½ lb. butternut squash, peeled and cut into chunks
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
1 (32-oz.) container chicken broth (or vegetable broth)
½ cup regular or low fat half and half
2 tsp. sugar
1 tsp. salt
1/8 tsp nutmeg
1/8 tsp. cinnamon
Freshly ground black pepper to taste
1. Heat the butter and oil in a large stockpot over medium heat. Add the onions, carrots, and celery and saute for about 5 minutes. Add the garlic and sage and continue to saute for about 3 more minutes.
2. Add the pumpkin puree, butternut squash, broth, sugar, salt, nutmeg, cinnamon, and a pinch of black pepper. Cover and simmer over low heat for about 35-45 minutes, or until the squash is very tender.
3. Puree the soup using an immersion blender. If you do not have an immersion blender, allow the soup to cool slightly and puree in batches in a blender or food processor, then return the soup to the pot.
4. Stir in the half and half and heat on low for a few minutes.
Now serve it up!