As soon as the pumpkins came out this year, I knew I wanted to make Pumpkin Soup. This is a simple pumpkin soup with the addition of butternut squash that has been roasted.
I came across this recipe for Pumpkin Butternut Squash Soup over at Joy The Baker and liked her combination of the butternut squash along with the pumpkin. As she says, this is a creamy and super healthy soup that can be made in so many directions.
You can make it with cream or just water, add nutmeg or curry, sweet or savory, and you can even serve it cold if you like.
There couldn't be enough said about how yummy this soup was during the Thanksgiving weekend!
Adapted from Joy The Baker
Ingredients:
- 1 medium sugar pumpkin
- 1 medium butternut squash
- 1 cup leeks
- 2 small cloves garlic
- 1/4 cup olive oil
- salt and pepper
- 5-6 cups vegetable broth
- 1/4-1/2 cup half and half
- 2 tablespoons brown sugar
- 1/2 teaspoon coriander
- 1/4 teaspoon curry
- salt and pepper to taste
- sour cream
Directions:
Preheat oven to 375 degrees F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked. If you think it’s easier to peel the pumpkin and squash before baking, then go right ahead.
Preheat oven to 375 degrees F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked. If you think it’s easier to peel the pumpkin and squash before baking, then go right ahead.
Slice the white flesh up until the green stalks of several leeks. Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper. Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.
Remove from the oven and allow them to rest until cool enough to handle.
When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan. Add the roasted garlic and leeks to the pan too. Add 3 cups of warm vegetable broth and using a hand blender, blend and breakdown the squash flesh with the broth. If you don’t have a hand blender, blending the chunky soup in a regular blender in batches should work too. Add 2 to 3 more cups of broth and blend until you’ve reached the desired consistency. Add sugar, coriander, and curry.
Cook soup over medium heat for 30 minutes. Add cream and salt and pepper to taste. Stir. Serve warm with a dollop of sour cream.
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