Ingredients

1 can pumpkin

1 package frozen butternut squash, thawed (the mashed kind, not the chunks)

Stock, vegetable or chicken

Half and half

Sage

Pepper

Garlic powder

Preparation

  1. Mix pumpkin and squash until well blended, add to crock-pot.

  2. Pour in enough stock to give it a creamy soup consistency.

  3. Add sage, pepper and garlic powder to taste.

  4. Turn the crock-pot on low and cook for 2-3 hours.

  5. When ready to serve, add half and half to the crock pot until the soup reaches the desired creamy consistency just before serving, and allow the soup to heat. [Note from Lynnie: We found without it, there was a weird texture that the boys didn’t like but adding after changed that.]

Refridgerates excellently, but does not freeze well at all.