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Please Fave the original Here

More fall goodness from !

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Made a recipe all by myself this time, based on previous experience with pumpkin soup. I'll try to give the best instructions I can as I didn't do exact measurements. This was made for Thanksgiving tomorrow.

Ingredients:

1 Large Butternut Squash
2 Large Sweet Potatoes
2 Medium/Large Sweet Onions
60 oz/2 Lbs Pumpkin Puree
1 Box Chicken Broth
1 Cup Milk
2 Small Cans Sweetened Condensed Milk
3 Tbs Minced Garlic
3 Tbs Cinnamon
2 Tbs Ground Ginger
1 Tsp Cardamom
1 Tsp Nutmeg
Salt
Pepper

Directions:

1. Chop Squash and Sweet Potatoes into bite-sized cubes, keep separate. Dice onions.
2. In large soup pot, add a neutral oil and heat on medium heat. Add minced garlic and onions, and cook until onions become translucent.
3. Add squash to pan, stirring occasionally until squash softens a bit and starts to show signs of browning. Then add sweet potatoes and broth, letting the broth heat up before adding milk, condensed milk, and pumpkin puree.
4. Stir in spices and heat a little below medium to avoid too much splash back and burning. A lid is recommended if you don't want a mess. Simmer, stirring occasionally, until sweet potatoes are soft.
5. Serve and enjoy!

Thoughts: This is exactly what I was hoping for when I wanted to give my sweet pumpkin soup some oomph, now that it has bite sized chunks in it it's a much more pleasant experience to eat. It has the pumpkin pie taste to it but with a bit of a savory note, and I think this stew would be an excellent way to end a meal. It's very thick but I like me my thick soups.