2 TABLESPOONS OF BUTTER
1 TABLESPOON OF GOOD OLIVE OIL
1 LARGE ONION CHOPPED
1 15 OZ CAN OF PUMPKIN PUREE (NOT PIE FILLING)
1 ½ POUNDS OF BUTTERNUT SQUASH PEELED AND DICED
4 CUPS OF CHICKEN STOCK OR VEGETABLE BROTH
HEAT BUTTER AND OIL IN HEAVY SOUP POT ADD ONIONS AND COOK OVER LOW HEAT FOR 5-7 MINUTES.
ADD REST OF THE INGREDIENTS, SIMMER OVER LOW HEAT FOR 20-30 MINUTES UNTIL SQUASH IS SOFT.
BLEND UNTIL SMOOTH WITH A STICK BLENDER OR CAREFULLY IN A REGULAR BLENDER.
SEASON WITH SALT AND PEPPER TO TASTE.
Perfect for lunch or a starter at dinner.
2 tablespoons butter
1 tablespoon of extra virgin olive oil
1 large leek white and light green parts, halve lengthwise slice, and rinse
4 garlic cloves
2 pounds of turnip peeled and diced
1 large potato peeled and diced
2 quarts of vegetable broth
2 bay leaves
1 tablespoon of Mrs Dash, or similar herb blend.
Heat butter, and olive oil in a large heavy soup pot and saute, leeks for several minutes. Add garlic for 1 minute. Add the rest of the ingredients and bring to a boil, then reduce. Simmer about 45 minutes until vegetables are very tender. Remove bay leaves.
Blend with a stick blender until smooth, or in batches, carefully in a blender.
Add salt and pepper to taste.