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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ryan's Pumpkin Squash Fall Soup Recipe

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This recipe for Ryan's Pumpkin Squash Fall Soup is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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.

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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