Food for the Soul

I can’t help but love this change in weather here in South Florida.

It’s funny how Floridians celebrate any drop in temperature especially during this time of year. So last week and this week we started feeling a bit of “cool weather”. We were lucky enough to wake up to a cool 69 degrees, just enough to take away the mugginess of our beautiful tropical weather J

So in welcoming the “fall season” I decided to take advantage of the abundance of pumpkins that are overflowing our farmers markets and grocery stores and make my ultimate comfort food “Pumpkin Squash Soup”

As promised here is my recipe.

Ingredients

2 lb Pumpkin

 2 lb Butter Squash

4 cups of pumpkin/squash broth

3 tablespoons of Kerry Gold Irish Garlic and Herb butter

1 medium chopped onion

½ Cup of Parmesan Cheese

¾ of Evaporated Milk

Instructions

Chop the Pumpkin and Squash in medium chunks and boil until tender.

Remove and place aside.

Sautee chopped onions with Kerry Gold Irish Garlic and Herb butter

Blend the pumpkin and squash in the blender adding the sautéed onion, pumpkin/squash broth along with parmesan cheese, milk, salt and pepper.

Serve with garlic croutons and enjoy!

This recipe is super easy and so yummy.

Wishing you a wonderful fall season, stay warm and enjoy the abundance of pumkins!

Be blessed,

Gina