Pumpkin Soup

This soup is great for cold, rainy days. It’s perfect for hotter summer days as well, just serve it cold! I like to top mine with bacon bits or croutons. Either way, it’s delicious!

Ingredients:

• 2 lbs butternut squash or kabocha, peeled and cut into chunks
• 4 cloves garlic, crushed
• 1 medium sized yellow onion
• 1 tbsp grated ginger
• 2 tsp chicken bouillon
• 2 tsp salt
• 1/2 tsp pepper
• 2 cups water
• 1/4 tsp nutmeg
• 1 cup half and half
• Bay leaves

Directions:

1. In a heated pot, add the oil. Saute the garlic and onion until soft.
2. Add the ginger and the chopped squash. Saute for a few minutes.
3. Add the chicken bouillon, salt, pepper, water and nutmeg. Simmer until the squash is tender.
4. Using a handheld blender, puree the soup until smooth with no lumps.
5. Add half and half cream, and simmer for 5 minutes.
6. Season with salt and pepper to taste!

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

•