Butternut Squash Pumpkin Soup
1 Tbsp Butter
1 Medium Vidalia Onion
3½ cups Chicken Broth
2lbs Butternut Squash
15oz Pumpkin Puree
3 Sprigs Thyme, chopped
2 tsp Ground Cinnamon
1 tsp Chili Powder
1 tsp Ground Pepper
Melt the butter in a large stockpot over medium heat and sauté the chopped onion, stirring occasionally for 10 minutes, until soft and golden.
Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil.
Reduce the heat to a medium simmer.
Stir in the thyme, ground cinnamon, chili powder, and pepper and cook, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork.
Using a handheld immersion blender, blend the soup until smooth or ladle the soup in batches into a stand blender and blend until smooth.