Butternut squash and pumpkin soup

Butternut squash and Pumpkin soup

Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course, Side Dish, Soup
Cuisine American
Servings 10


  • 1 cup Shirley J Universal Sauce(Whisk Bliss)
  • Water
  • 1 tsp Salt
  • 4 cup Butternut squash, peeled and cubed
  • 2 cup Canned pumpkin
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 tsp Shirley J Chicken Bouillon
  • 1/2 cup Sugar


  • Combine 3 cups water, salt and butternut squash in large sauce pan, bring to boil,
  • Reduce heat and simmer for approx. 25 minutes or until well cooked and soft, remove squash and reserve cooking water in separate container.
  • Thoroughly blend squash to form a puree (may use a food processer, blender or a hand-held potato masher).
  • Return squash puree to sauce pan.
  • In separate container add reserved squash cooking water and sufficient additional water to make a total of 4 cups liquid.
  • Combine with Universal Sauce, blend thoroughly
  • Add mixture to squash and bring to a boil
  • Reduce heat to simmer and add remaining ingredients,
  • Simmer 5 minutes.

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