Pumpkin Soup

  • 1 tablespoon olive oil
  • 2 medium onions, chopped
  • 1 lb butternut squash
  • 1 lb pumpkin
  • 3 cups chicken broth
  • 1 cup apple juice
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • salt to taste
  • 1 cup heavy cream

Slice squash in half length wise. Remove seeds from pumpkin and butternut. Roast in 350 degree oven until tender and skin is toasted. Remove meat from skin and set aside. Sautee onion in olive oil till tender. Add squash to onion, chicken broth and apple juice. Cook till tender. Puree in food processor and run though fine strainer. Place back on stove and add seasoning and finish with heavy cream.

Served with chopped toasted cashews and crème fraiche.