Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup

1 tablespoon extra virgin olive oil
½ cup diced onion
2 teaspoons fresh rosemary (or ½ teaspoon dried)
2-3 cups diced butternut squash (12oz bag of diced butternut squash for ease)
½ teaspoon salt
¼ teaspoon pepper
1 cup pumpkin puree (*not* pumpkin pie filling)
2-3 cups broth—vegetable or chicken work great
¼ teaspoon ground nutmeg

In a medium stock pot over medium heat, add the olive oil.  Let it heat for 1 minute, then add the onion, rosemary, and squash. Sprinkle with salt and pepper. Cook for 4-5 minutes, or until the squash begins to brown a bit, stirring regularly.

Add the pumpkin, mix and add 2 cups of the broth. Cover and let simmer for 15 minutes, stirring a few times.

Using an immersion blender, or a regular blender (let soup cool a bit first if so), puree.

Return to the pot (if you used a regular blender).  Add up to another cup of broth to reach your desired consistency. 

Serve with a dollop of sour cream or Greek yogurt, and sprinkle with a bit of fresh rosemary, if you have it.

Serves 4.