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Pumpkin Squash Soup

Pumpkin Squash Soup

Course Soup
Cuisine American
Keyword Asiago cheese, bacon, butternut squash, Grandma's Pumpkin Pie, rooibos
Servings 6
Author Alan & Marlys Arnold - Adventures with Tea

Ingredients

  • 6 cups Butternut squash cubed
  • 5 cups Grandma's Pumpkin Pie brewed tea
  • 2 tsp Chicken buillion powder or 2 cubes
  • 1/2 cup Green onions chopped
  • 3 Tbsp Butter to saute onion
  • 1/3 cup Brown sugar
  • 4 Tbsp Cornstarch
  • 1/2 cup Heavy whipping cream

Instructions

  1. Brew Grandma's Pumpkin Pie tea as directed. Pour into a 3-quart sauce pan, then set aside.

  2. Cut squash into cubes, then boil in brewed tea with bullion until squash is tender.

  3. Puree with immersion blender until smooth.

  4. SauteĢ onion in butter, then add to pureed mixture, along with brown sugar.

  5. Heat soup on medium heat for up to 30 minutes.

  6. Mix a bit of water and the cornstarch together, then whisk into soup until thickened.

  7. Stir in whipping cream.

Recipe Notes

To make this soup even better...

Once ladled into bowls, garnish with crumbled bacon, fresh chopped green onion, and Asiago cheese.