Pumpkin & Butternut Squash Soup

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion diced
• 1/2 butternut squash large, peeled and diced, about 2 cups
• 8 ounces pumpkin puree
• 3 cups chicken stock
• 1 cup apple cider
• 1/2 cup heavy whipping cream
• coarse grain salt to taste
• 1/8 teaspoon curry powder
• nutmeg grated from a whole, not a lot!
• 8 ounces pasta acini de pepe, cooked separately, orzo will work if you can't fine thee little

1. Melt butter and olive oil together in a large pot over medium high heat.
2. Add onions and sautee until soft, 3-5 minutes.
3. Add squash and stir with spoon until all pieces are coasted with oil.
4. Next, pour in chicken stock, apple cider, and scoop in pumpkin puree.
5. Stir well.
6. Bring to a simmer, and cover. Simmer for 20 minutes, until squash is tender.
7. Puree the soup with an immersion blender, in a food processor, or in a blender, but be careful because the soup gets hot.
8. When pureed, strain the soup into another pot. (Fine mesh strainer works best).
9. Over medium heat, add the cream, salt, curry powder, nutmeg, and acini de pepe pasta.
10. Stir until heated through, then serve.

unsalted butter, extravirgin olive oil, onion, butternut squash large, pumpkin puree, chicken stock, apple cider, heavy whipping cream, salt, curry powder, nutmeg, pasta

Taken from www.yummly.com/recipe/Pumpkin-_-Butternut-Squash-Soup-1671693 (may not work)