Butternut and Pumpkin Soup2017-10-07
- Yield : 6 quarts
- Prep Time : 60m
- Cook Time : 20m
- Ready In : 1:20 h
This soup is so perfect for the cool fall weather. I made this easier by using canned pumpkin puree. If you’re not roasting your own pumpkin, be sure to get pumpkin puree and not pumpkin pie filling because the labels can look very similar. You could also use the small sugar pumpkins and roast them when you are roasting the squash. To add some creaminess without adding any dairy, I used a tin of white kidney beans. I topped each individual bowl with a drizzle of maple syrup and some oven roasted stuffing croutons but they are just fun optional add ons. This is a great soup to make as a big batch on the weekend and heat up for an easy weeknight meal or freeze for later in the fall. Serve this with my cornbread muffins.
- 1 butternut squash, cut in half, seeds removed
- 2 Tbsp grapeseed or olive oil plus more for the squash
- 2 pinches pumpkin pie spice blend (or pinch of cinnamon and ground ginger)
- 1 yellow onion, medium dice
- 2 carrots, medium dice
- 2 ribs of celery, medium dice
- 4 cloves of garlic, minced
- 2 cooking apples, cored and medium dice
- 1 large sprig of fresh rosemary
- 5 sprigs of fresh thyme
- 1 796mL tin of pumpkin puree
- 1 14oz tin of white kidney beans, rinsed
- 2 cartons of chicken or vegetable stock
Set oven to 375F
Coat each cut size of the butternut squash in oil and sprinkle pumpkin pie spice. Place on a parchment lined baking sheet and roast in the oven for 45 -60 minutes until it is soft and a knife goes in easily.
While the squash is roasting chop the rest of the vegetables.
Add the oil to a 6 quart pot over medium heat. Add the onions, carrots and celery and cook until the onions turn translucent. Add the garlic, thyme, rosemary and apples and cook until fragrant and apples have softened. IMPORTANT: Leave the rosemary and thyme whole and on the stem and fish them out before pureeing the soup.
Scrape the inside of the squash out and put into the pot along with the pumpkin puree and the kidney beans. Stir and cook for 30 seconds.
Add the stock and bring to a boil, stirring on and off.
Once it has boiled turn off the heat and let it cool slightly.
Puree in batches in a blender or use an immersion blender straight in the pot. I like the soup to be creamy but still have a little texture.
Season the soup with salt and pepper after you have pureed it to make sure the seasoning is accurate.