2 butternut squash, peeled, seeded, diced and roasted (put on a baking sheet and roast at 350 til tender)
1 large yellow onion, diced
1 can pumpkin, or 1 pie pumpkin roasted along with the butternut squash
4 Tbls unsalted butter
leftover chicken broth (OR you can substitute all the chicken broth with Vegetable stock)
additional chicken broth (if needed)
sea salt and pepper (I do not add this to the soup. We season our food once it's plated so save this for when you serve it fresh).
When the squash has finished roasting, let it rest while preparing the other ingredients. Remove the reserved chicken broth from the ice box and scoop off the layer of fat that rose to the top of the broth. Add butter to a large stock pot and melt on medium high heat. Add diced onion and cook until they begin to caramelize. Remove from heat. Add squash, pumpkin and chicken broth.
Using a stick blender puree until smooth. Return to heat. Add additional chicken broth if needed. Add about 1 cup heavy cream and heat through. On this day I harvested the last of my basil and added a fresh sprig to each bowl of soup. The leftover soup was frozen into family size portions for a quick meal later this month. Enjoy!
***If you do not own a stick blender you can easily puree in a food processor or blender***
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