1 (16 ounce) can pumpkin
1 (11 ounce) package butternut squash, thawed
2 cups chicken broth
1⁄4 teaspoon salt
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
1 pinch pepper
1 (12 ounce) can evaporated milk
In a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and ¼ cup water.
Mix well until smooth.
Stir in evaporated milk.
Heat slowly to serving temperature, stirring frequently.
Garnish each serving with a dash of nutmeg.
READY IN: 25mins