Ryan's Pumpkin Squash Fall Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 1 -2 medium Squash (Acorn or Butternut are preferred) 1-2 small pie pumpkins (best flavor) or 1 small regular pumpkin 1 large onions 5 cloves garlic Heavy whipping cream Nutmeg Cinnamon cayenne Salt, black pepper 1 quart of chicken or veggie stock Optional: white wine vinegar Fresh sage, chopped Toasted pumpkin seeds
Optional: Add celery and carrots in the oven with the squash to create more depth.
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Directions: |
Directions:Preheat oven @ 400º F. Cut squash and pumpkin into medium sized chunks and roast in the oven for 20-30 min. with 1-2 large quartered onions and 5 peeled garlic cloves. Remove roasted vegetables and allow to cool before putting them in a blender. Puree vegetables. Mix in a little cream to taste. Add pinch each of nutmeg, cinnamon, black pepper and cayenne. Add a generous pinch of salt. Blend with hand mixer until velvety smooth and add to the chicken stock. Cook for one hour but do not let boil to avoid burning the bottom of the pot. If too heavy on the tongue, add a dash of white wine vinegar.
To make extremely smooth, sift soup through a cheese cloth or strainer. Serve with fresh sage garnish and/or toasted pumpkin seeds. |
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