BUTTERNUT SQUASH AND PUMPKIN SOUP

• 1 c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• water
• 1 tsp salt
• 4 c butternut squash, peeled and cubed
• 2 c canned pumpkin
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• 1 tsp Shirley J Chicken Bouillon
• ½ c sugar

In large sauce pan add squash, salt, and enough water to cover, bring to boil, reduce heat and simmer for approx 25 minutes or until well cooked and soft, reserve cooking water in separate container. Thoroughly blend squash to form a puree (may use a food processor, blender or a hand held potato masher). Return squash puree to saucepan. In separate container add cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), blend thoroughly, stir and bring to a boil, reduce heat to simmer and add squash and remaining ingredients, simmer 5 minutes.

This recipe can be made gluten-free by using Shirley J Gluten-Free Cream Soup & Sauce Mix