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Executive Chef James Fry is back with another edition of the Penn Wells Culinary Class. With autumn rolling in, squash is everywhere – learn how to utilize these fall fruits and make a delicious butternut squash soup! Also, pumpkins are wonderful in more than just your pie and pumpkin spice latte. Watch the video above or follow the recipe below to enjoy!

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Butternut Squash & White Bean Soup

1 tablespoon Olive Oil
1 Onion, chopped
1 14.5-Ounce can Diced Tomatoes
5 cups Water
1 Small Butternut Squash, peeled and cut into 1/2 inch pieces (4 cups)
1 tablespoon fresh Thyme or 1 teaspoon dried Thyme
1 & 1/2 teaspoons Salt
1/4 teaspoon Pepper
2 15-ounce cans Cannellini Beans, drained & rinsed
1 bunch fresh Spinach, thick stems removed (4 cups)

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring until soft, 5-6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

Stir in the squash, thyme, water, salt, and pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.

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Roasted Pumpkin Soup

2 whole Pie Pumpkins
1 quart Vegetable Or Chicken Stock
1 cup Brown Sugar
2 tsp Cinnamon
½ tsp Cloves
¼ tsp Nutmeg
½ cup Maple Syrup
½ cup Half & Half
Salt To Taste

Heat oven to 325’. Cut pumpkins in half (sideways), scoop out seeds. Place cut side down on baking sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then scoop out flesh into a stock pot.

In the pot, heat up the pumpkin flesh with the stock, seasonings and maple syrup until simmering. Mash out the big chunks, using the transfer the immersion blender and puree until velvety smooth. Add half & half, then blend again.

Serve in favorite vessel.

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