The community cold from work is getting worse – not better.  We both now have it and it is definitely no fun.  But we believe in the old adage feed a cold – so we are. Pumpkin Butternut Squash Soup and grilled cheese sandwiches. Just what the patient ordered.

I got to pull out more of the frozen pumpkin puree and diced up about half of a butternut squash.  And lots of spice.  I used a quart of chicken broth but you could easily substitute vegetable broth or even water.

Pumpkin Butternut Squash Soup

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups pumpkin puree
  • 1 qt chicken (or other) broth
  • 2 cups butternut squash, cubed
  • 1 can white beans
  • 1/2 tsp boonie pepper (or cayenne)
  • 1/2 tsp cumin
  • 1/4 cup parsley, chopped
  • S&P
  • sour cream

Saute onion until translucent.  Add garlic and cook a minute.  Add pumpkin and broth and bring to a boil.

Add cubed butternut squash, beans, and spices.  Reduce heat  and simmer until squash is tender.

Stir in parsley and taste for seasoning and add S&P, as desired.  ladle into bowls and top with sour cream.

Boonie pepper comes from Guam and it’s an excellent flavor-enhancer and heat source!  We got our from Marie’s nephew, Jay.  We use it sparingly because it does pack a wallop, but our supply is dwindling.  I’ll have to work out a trade for Christmas…

In the meantime, it’s going to be a weekend of no-brainer television and lots of naps.

After dessert.