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PUMPKIN-
BUTTERNUT
SQUASH SOUP

images by Frankie Leal


INGREDIENTS

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
to taste

INSTRUCTIONS

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.

 

 

Pumpkin Soup
 

About the Chef:
Chef Bill Hassett has been in the culinary industry for 24 years and has owned and operated several restaurants in that time span. Currently Bill is the owner of Masterpiece Catering, specializing in everything from small intimate dinners, Birthday’s, Wedding’s, Reunion’s, Corporate Events, Family Gathering’s, Holiday parties or any other special events that you may have. Call Chef Bill Hassett today to reserve your evening with a master of the trade. 559.393.5147

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