Ingredients

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 2 cups yellow onions, chopped

• 1 15 oz can pumpkin puree

• 1 1/2 lbs butternut squash, peeled and cut into chunks (roast with extra virgin olive oil for 25 -30 mins)

• 3 cups Hale Bone Broth (3 blocks heated)

• 2 teaspoons kosher salt

• 1/4 teaspoon nutmeg

• 1/2 teaspoon freshly ground black pepper

• 1 cup half and half

Optional Topping Ideas

• grated Gruyere

• croutons

Instructions

1. Heat butter and olive oil in dutch oven or other heavy bottomed stockpot. Add chopped onions and cook over medium-low heat for about 10 minutes or until onions are fragrant and translucent.

2. Add the roasted butternut squash, pumpkin puree, Hale Bone Broth, salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, for about 30 minutes, or until the butternut squash is tender and you can easily pierce through with a fork.
   

3. Turn off heat. Blend soup to your desired consistency.
   

4. Stir in half and half to the soup and heat slowly. Add more salt to taste, if needed. Serve with gruyere cheese, or croutons.