Bowl of pumpkin and butternut squash soup
This recipe for Butternut Squash and Pumpkin Soup, adapted from Ina Garten, is rich with flavors both earthy and sweet. There is surely no better meal on a crisp fall day than a rich soup with crusty homemade bread. To make croutons, cut bread into cubes, toss in olive oil and seasonings, and brown them in a skillet. Optional, but delicious, would be a dollop of creme fraiche on each serving, topped with sprinkle of shredded Gruyere cheese.
Add the half-and-half and reheat over low heat, just until the soup is hot; do not boil. Check for seasoning, adjusting salt and pepper as needed. Serve hot with croutons and, if desired, garnishes of creme fraiche and grated cheese.
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