Kitchen Express Roasted Pumpkin-Acorn Squash Soup

Ingredients

  • 1 (15-oz.) can pumpkin
  • 1 medium-size sweet onion, chopped
  • Freshly ground pepper to taste
  • 2 tablespoons butter
  • 1/8 teaspoon ground ginger
  • 2 (12-oz.) packages frozen cooked pureed squash, thawed
  • ½ teaspoon salt
  • + 6 more ingredients
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon cider vinegar
    • 4 teaspoons chopped fresh thyme
    • ¼ cup half-and-half
    • 4 ½ cups chicken broth
    • 2 tablespoons honey

1. Melt butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.

2. Stir in broth, pumpkin, and squash. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 6 minutes. Remove from heat, ...

View full recipe at My Recipes

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