1 medium Butternut Squash
1 medium Acorn Squash
-cut in 1 inch dice and place in roasting pan for about 30 mins in an oven preheated to 350*. You are roasting them lightly, not completely cooking.
1 medium yellow onion, cut in half and 1/2 slices
2 sticks of Salted Butter
-Place in a large stockpot on medium low until onions become completely translucent.
1 medium Granny Smith apple, cored and rough chop.
-add to onions.
-Add the roasted squash to the onions/apples/butter. Toss so everything is well coated with the butter.
1 32 oz box of Chicken Broth(I like College Inn)
-add about a 1/2 cup to the squash. Let simmer for 10 mins. or when squash is tender.
1 15 oz can of Pumpkin Puree…not pumpkin pie filling-careful!
-add to the pot!
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Garlic
1/4 teaspoon Ground Saigon Cinnamon
1/2 teaspoon Ground Sage
1/2 teaspoon dried tarragon
1/2 teaspoon dried Parsley
1/4 teaspoon dried Savory
-Dump them all in. Trust me.
-Turn off the heat and get out the blender. I always do three scoop of soup stuff to enough chicken broth to get it smooth. THen pour back in the pot. Don’t overload or it won’t blend. You can choose to leave some chunks, I like it better blended smooth.
-Get yourself some big bowls and crusty bread. Dinner is done.