Butternut Squash and Pumpkin Soup
- 1 cup Shirley J Universal Cream Soup & Sauce Mix
- 1 teaspoon salt
- 4 cups butternut squash, peeled and cubed
- 2 cups canned pumpkin
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 teaspoon Shirley J Chicken Bouillon
- ½ cup sugar
Combine 3 cups water, salt and butternut squash in large sauce pan, bring to boil, reduce heat and simmer for approx 25 minutes or until well cooked and soft, reserve cooking water in separate container. Thoroughly blend squash to form a puree (may use a food processor, blender or a hand held potato masher). Return squash puree to sauce pan. In separate container add cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Sauce mix, blend thoroughly, add mixture to squash, stir and bring to a boil, reduce heat to simmer and add remaining ingredients, simmer 5 minutes.
This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix.