Fall Flavors Pumpkin & Squash Soup

December 17 2017


Preheat oven to 275° F. Rub pumpkin and squash with olive oil and roast in oven for 1 hour or until tender. Set aside.  In a large soup pan, sweat onion and garlic for 3 minutes over medium heat until translucent. Add remaining ingredients and simmer for 1 hour. Remove chipotle, bay leaf and cinnamon stick and discard. Place ingredients in blender. Scoop out pumpkin and butternut squash and add to blender. Puree until smooth.