Homemade Pumpkin/Butternut Squash Soup
Andy Anderson !
Anyway, enough talk, let's make a wonderful soup, that will keep those cold weather days at bay.
- 1 medium
- pumpkin, the small cooking variety, 4/5 pounds
- 1 medium
- butternut squash, about 2 pounds
- 2 Tbsp
- olive oil, extra virgin
- 3 c
- chicken stock, freshly made, if you have it
- 1/4 c
- heavy cream, or half & half
- 1/4 c
- maple syrup
- 1/4 tsp
- nutmeg, freshly ground
- salt and freshly ground black pepper, to taste
- fresh cinnamon, for garnish (optional)
How to Make Homemade Pumpkin/Butternut Squash Soup
- 3Chef’s Note: Don’t use the big pumpkins that you normally use for carving faces on. Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh; they're perfect for pies, soups, muffins and breads.
Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.… and that’s not a quality that we desire for our pies, or for our soups.
- 4Rub the insides of the pumpkin and butternut squash with the olive oil, and then sprinkle lightly with salt and pepper.
- 5Place the pumpkin and butternut squash on a parchment-lined baking sheet, cut side down, and bake in the preheated oven for 75 to 90 minutes, or until a pairing knife can be inserted into the flesh without resistance.
- 6Remove from oven and allow to cool.
- 7Chef’s Note: Leave them cut side down on the baking sheet, to prevent the flesh from drying out.
- 9Chef’s Note: I really, really, really recommend using real maple syrup for this soup, and not the kind that comes in a bottle shaped like a woman. In the United State, we grade syrup as Grade A, and B. Grade A is considered the premiere type that's meant for eating, while Grade B is so dark that it's generally only used for cooking or baking.
- 10Chef’s Note: If you want to make this dish vegetarian, substitute vegetable broth for the chicken broth, and eliminate the heavy cream.
- 11When the pumpkin and butternut squash are cool enough, scoop out the flesh, and add to the pot with the simmering liquid.
Allow to simmer lightly for about 20 minutes.
- 12Chef’s Note: While the soup is simmering use a wooden spoon to break up any large pieces.
- 13After 20 minutes, add the soup to a food processor, fitted with an S-blade, and blend on high for about 30 seconds.
- 17Chef's Note: Want to jazz it up a bit... try adding a carrot or two, or maybe a stalk of celery... Up to you.