images by Frankie Leal
6 C Peeled and cubed pumpkin and butternut squash
1 Small Onion, Diced
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 Qt. Chicken Stock
Salt and white pepper
Sauté Onions in butter and olive oil until soft (Do not brown).
Add squash, pumpkin cubes and chicken stock.
Bring to a boil.
Cover and simmer for 30 minutes.
Add soup to blender and blend until smooth.
Season to taste with salt and white pepper.
Chef’s Note: For a creamier soup, add one cup of heavy cream and one tablespoon of butter.