Creamy Pumpkin Butternut Squash Soup

1/2 small pumpkin, peeled and cubed
1/2 small butternut squash, peeled and cubed
1 large can of chicken broth
1 half pint whipping cream
1/8 tsp salt
1/8 tsp pepper
slivered almonds (optional)

In dutch oven or large pot, cook cubed pumpkin and squash in about one inch of chicken broth. Cover and bring to a boil, than lower heat and simmer until tender. Once cooked, smash or blend with blending wand until smooth. Add enough broth to cover, along with salt and pepper and bring to a boil, then simmer about 15 minutes.

Meanwhile, pour whipping cream into separate bowl and add 3 ladles of warm soup and whisk. Drizzle mix into soup and whisk to combine. (Mixing small amount of soup to chilled cream keeps it from curdling.) Simmer 20 to 30 minutes. Add more salt and pepper if desired. Serve topped with toasted slivered almonds.

Toasted Slivered Almonds
Heat small non-stick pan on medium-high, add slivered almonds and toss every few minutes to toast. Stay with it to avoid burning.

Note: You can use either one small pumpkin or one butternut squash for the soup instead of 1/2 of both if you prefer.

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