homemade pumpkin/butternut squash soup

How To Make homemade pumpkin/butternut squash soup

• 
  Step 1
  Preheat oven to 350f (175c).
• 
  Step 2
  Cut the pumpkin in half, and scoop out all the pumpkin brains. Do the same for the butternut squash.
• 
  Step 3
  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.
• Step 4
  Rub the insides of the pumpkin and butternut squash with the olive oil, and then sprinkle lightly with salt and pepper.
• Step 5
  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.
• Step 6
  Remove from oven and allow to cool.
• Step 7
  Chef’s Note: Leave them cut side down on the baking sheet, to prevent the flesh from drying out.
• 
  Step 8
  While the pumpkin and butternut squash are cooling, add the chicken stock, and maple syrup to a large pot and begin to warm the liquid, and bring to a light simmer.
• Step 9
  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.
• Step 10
  Chef’s Note: If you want to make this dish vegetarian, substitute vegetable broth for the chicken broth, and eliminate the heavy cream.
• Step 11
  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.
• Step 12
  Chef’s Note: While the soup is simmering use a wooden spoon to break up any large pieces.
• Step 13
  After 20 minutes, add the soup to a food processor, fitted with an S-blade, and blend on high for about 30 seconds.
• 
  Step 14
  Add the cream, and the fresh nutmeg, and blend again on medium high for another 30 seconds. The soup should be creamy and smooth.
• 
  Step 15
  Chef’s Note: If you don’t have a food processor, you can always use an immersion blender, or a hand-held beater.
• 
  Step 16
  Place into serving bowls, sprinkle on a touch of fresh cinnamon (optional), and serve immediately.
• Step 17
  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.
• 
  Step 18
  Chef’s Note: Like most soups of this type, it will taste even better when reheated the next day... Happy Autumn everyone.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!