Pumpkin & Butternut Squash Soup

This baby bump and fall weather have me ready to nestle in and get cozy. All you see in stores are pumpkins and a vast array of squash, so loaded up with ingredients, this soup was a must. I made a similar version of this soup a few years ago, but I've upgraded it with pumpkin this time. 

Pumpkin & Butternut Squash Soup

makes 1 large pot of soup

1 yellow onion (diced)
1 medium carrot (peeled & diced)
2 stalks celery (diced)
6 cloves garlic (rough chop)
1/2 cup dry white wine
2 bay leaves
1 teaspoon Hungarian paprika
1 butternut squash (halved, peeled & seeds removed)
15 ounces can pumpkin puree
15 ounces can Cannellini Beans
1 spring rosemary
4 cups homemade or low sodium chicken broth
4 cups water
1 cup cream
1/2 cup Parmesan (grated)
Salt and pepper
olive oil

Heat a Dutch oven or soup pot over medium heat and add olive oil. Add in onion, carrot, celery, salt and pepper. Let soften for 5 minutes. Add garlic and cook for 1 more minute.

Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.

Add in previously peeled and cubed butternut squash, can of pumpkin puree, and drained Cannellini beans. Add a big pinch of salt, pepper and add rosemary. Put the rosemary in a spice bag if you have it. Mix and let cook together for 5 minutes.

Add in chicken broth and water, with another generous pinch of salt and pepper. Bring to a boil and then reduce to a simmer. Cover and let simmer for 45 minutes.

Turn off heat. Using a spider or slotted spoon, remove about 1/4 - 1/2 of the squash and bean hunks to a bowl. Set aside. With an immersion blender, puree everything left in the Dutch oven, until very smooth.

Add back in the un-pureed hunks of veggies and beans. Add the cream and parmesan as well. Stir everything together and taste. Adjust seasoning as necessary. 

Serve warm with toasted bread or a grilled cheese.