I’ve had a pumpkin and butternut squash sitting in my kitchen for the past 2 weeks just begging to be made into soup and finally, last night, I complied. Really, you can’t get any more fall themed than this soup–it was the perfect way to ring in November and the start of the Holiday season.
I usually tend to like chunkier soup more than blended soup, but this soup is definitely the exception to that. Plus, Jeff and I received an emulsion blender for our wedding and I love when I get a chance to use it! We’ve made butternut squash soup before but this time, we added a bit of brown sugar which really helped sweeten it up a bit. Also, we did add a little heavy cream (gasp!) to the recipe to thicken it up a bit, but, in my opinion, it’s not the most necessary ingredient.
Butternut Squash and Pumpkin Soup Recipe
Serves 4, generously
1/2 sugar pumpkin
1 small butternut squash
3/4 140z package vegetable broth
1 small (4oz) container heavy cream
1 onion, chopped
1 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brown sugar
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
Pre-heat oven to 375 degrees.
While the oven heats up, slice pumpkin and squash into 1 inch pieces (remove seeds) and place on large baking sheet. Coat with 1/2 of olive oil, brown sugar, salt and pepper, and bake for about 25-30 minutes, until soft. Remove skin.
Heat the remaining olive oil in a soup pan or dutch oven. Add onions and cook until translucent. Add squash, pumpkin, broth, and cream. With an emulsion blender, blend the ingredients until smooth. (You could also do this in a blender).
Add cinnamon, nutmeg, remaining brown sugar, salt and pepper. Adjust seasonings to taste.
Serve warm and enjoy!
Brie and apple sandwiches were the perfect compliment to the soup–all you need is some good bread, a few slices of brie and apple, and a toaster oven or broiler, and they’re done!