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 mediumpumpkin, the small cooking variety, 4/5 pounds
1 mediumbutternut squash, about 2 pounds
2 Tbspolive oil, extra virgin
3 cchicken stock, freshly made, if you have it
1/4 cheavy cream, or half & half
1/4 cmaple syrup
1/4 tspnutmeg, freshly ground
·salt and freshly ground black pepper, to taste
·fresh cinnamon, for garnish (optional)
How to Make Homemade Pumpkin/Butternut Squash Soup
- Chef’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.
- Rub the insides of the pumpkin and butternut squash with the olive oil, and then sprinkle lightly with salt and pepper.
- Place 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.
- Remove from oven and allow to cool.
- Chef’s Note: Leave them cut side down on the baking sheet, to prevent the flesh from drying out.
- Chef’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.
- Chef’s Note: If you want to make this dish vegetarian, substitute vegetable broth for the chicken broth, and eliminate the heavy cream.
- When 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.
- Chef’s Note: While the soup is simmering use a wooden spoon to break up any large pieces.
- After 20 minutes, add the soup to a food processor, fitted with an S-blade, and blend on high for about 30 seconds.
- Chef's Note: Want to jazz it up a bit... try adding a carrot or two, or maybe a stalk of celery... Up to you.