Pumpkin & Butternut Squash Soup

A great meal for those cold nights in fall and winter. This recipe make a lot, so you can freeze some for an easy lunch or dinner later. Thank you Real Housemoms

 

 1 T. olive oil
2 onions, chopped
4 ribs of celery, chopped
2 carrots, chopped
4 c. diced butternut squash
29-oz. can pumpkin puree (not pumpkin pie filling)
1 medium apple, peeled, cored and chopped
1 T salt
1 t. pepper
2 T. brown sugar
4 c. chicken broth
8 c. water
¾ c. milk

• Heat olive oil in pot over medium heat
• Add chopped butternut squash, onion, celery carrot and apple
• Season with salt and pepper
• Whisk chicken stock and pumpkin together
• Add to pot with brown sugar
• Add water and bring to a boil
• Reduce heat to a simmer
• Allow to cook for 2 hours or until it has reduced by 4 cups
• Carefully use a hand blender to puree the soup
• Add milk and enjoy