Ingredients:

• 1 tablespoon olive oil
• 1 cups chopped yellow onion
• 10 whole black peppercorns
• 4 cloves garlic, minced
• 2 cans  pumpkin puree
• One autumn squash baked with seeds and skin removed.
• 1/3 block of cream cheese
• 4 cups chicken stock
• 3 tablespoons maple syrup (Optional)
• ¾ teaspoon kosher salt
• ¼ teaspoon ground nutmeg (Optional)
• ¼ teaspoon ground cinnamon (Optional)
• 1/2 cup heavy cream

Bake autumn squash in oven (seeds removed cut in half) for 35-40 minutes and set aside to cool.

In stick or soup pot, drizzle olive oil, add onions and sauté until clear.

Add pumpkin, squash, and all other seasonings. Stir in chicken stock, cream cheese and maple syrup.

Mash up squash and allow to simmer for 25 minutes.

Remove from heat and add into blender to puree..

Pour back into the pot, slowly pour in heavy cream and give it a good stir.

Serve with your favorite dried herbs for garnish.

Enjoy! 🤍