Creamy Pumpkin And Butternut Squash Soup - cooking recipe

Ingredients

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 - 1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 - 2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
Optional
shredded gruyere cheese and crouton

Preparation

In a large saucepan over medium-low heat, saute onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.