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.