3 Squash Soup

Fall is here and the store is stocked will all kinds of squash. Here is a simple soup that highlight some early fall flavors.

2 tbsp butter
1 tbsp olive oil
2 yellow onions (chopped)
1 small pie pumpkin (cut in half and seeded)
1 butternut squash (cut in half and seeded)
1 acorn squash (cut in half and seeded)
3 cups chicken broth
2 tsp kosher salt
1 tsp fresh ground pepper
1 cup 1/2 and 1/2 or heavy cream

Heat oven to 350. Place squash on cookie sheet and drizzle with olive oil. Cook for one hour. After they cool. Scoop out the meat of the squash and place in a soup pan along with broth, cream, salt and pepper. Cook over medium heat.

Saute onions in butter for 5 minutes and add to the soup. Lower heat to medium-low and cook for another 20 minutes.

Tags: Fall 3 Squash Soup