Pumpkin & Butternut Squash Soup

1. 1

   Heat a Dutch over or soup pot over medium heat and add olive oil. Add in onion, carrot, celery, salt and pepper. Let soften for 5 minutes. Add garlic and cook for 1 more minute.

2. 2

   Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.

3. 3

   Now add in previously peeled and cubed butternut squash, can of pumpkin puree, and drained Cannellini beans. Add a big pinch of salt, pepper and add rosemary. Put the rosemary in a spice bag if you have it. Mix and let cook together for 5 minutes.

4. 4

   Add in chicken broth and water, with another generous pinch of salt and pepper. Bring to a boil and then reduce to a simmer. Cover and let simmer for 45 minutes.

5. 5

   Turn off heat. Using a spider or slotted spoon, remove about 1/4 - 1/2 of the chunks to a bowl. Set aside. With an immersion blender, puree everything left in the Dutch oven, until very smooth.

6. 6

   Add back in the un-pureed hunks of veggies and beans. Add the cream and parmesan as well. Stir everything together and taste. Adjust seasoning as necessary. Serve warm with toasted bread or a grilled cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.