Pumpkin Soup and Squash Soup

Butternut Squash Soup

A 2 lb. butternut squash
3 T butter
1/2 C finely chopped onion
1/4 t nutmeg
1/2 t sugar
3 C chicken broth
1/2 C light cream
salt & pepper

Peel squash and cut into inch thick slices. Put slices in a steamer over boiling water and still until tenter 15 minutes.
Puree squash in food processor.
Heat butter in pot and add onion. Cook until brown. Add squash puree, salt, pepper, nutmeg, sugar and broth. Bring to a boil. Add cream. Top with chopped parsley. Good with dollop or Sour Cream on top.

Pumpkin Soup

3 C cooked pumpkin
3 C chicken broth
1 T butter
1 T flour
2 T Brown Sugar
1/2 t salt/pepper
1/2 t ginger
1/2 t cinnamon
3/4 C. light cream

Mix pumpkin & chicken broth. Blend in flour and butter. Add rest of ingredients in order. No not boil. Sprinkle with nutmeg.