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Pumpkin Squash Soup


  • 2 LFN onions*, chopped
  • 2 tablespoons Brethren Amish butter*
  • 1 tablespoon 15 Olives EVOO*
  • 15 ounces canned pumpkin
  • 1 - 1 1⁄2lb LFN butternut squash*, peeled and cubed
  • 3 cups chicken broth or preferred stock
  • 2 - 2 1⁄2 teaspoons Florida Pure salt*, divided
  • 1⁄2 teaspoon pepper
  • 1 cup half-and-half or coconut milk


  • Craize crackers: Sweet corn or Coconut*
  • Plymouth cheese*
  • Fresh Gourmet Croutons*
  • Sweet Cayenne Peanuts Natty’s Nuts*
  • The Villages Grown Wellness Blend


  1. In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes.
  2. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper.
  3. Cover and simmer for 20 minutes until squash is very tender.
  4. Process mixture until smooth with a hand blender or in a food processor.
  5. Add half-and-half and reheat slowly over low heat: add remaining salt to taste.
  6. Top with Plymouth cheese, croutons, Craize crackers, nuts, and The Villages Grown Microgreens, if desired.

For a quicker prep time: use Butternut Bisque Soup Mix**

Find all items with (*) at The Villages Grown Store in the Market at Sawgrass Grove