I love fall and I love soup in the fall. This recipe is something that I make every year. Last year I made it for an autumn dinner party at a friend's house. We had to bring a fall inspired dish and I brought this soup, pumpkin cupcakes, and apricot pork tenderloin. And now I'm hungry.....
Butternut Squash and Pumpkin Soup
1 small butternut squash, cut in half and seed scraped out
1 small white onion, chopped
1 garlic clove, chopped
3 cups chicken stock
1/2 can pumpkin puree
1/2 cup heavy cream
Drizzle the squash with olive oil and roast at 350 degrees until fork tender.
Let the squash cool to touch then scrape out the flesh leaving only the skin.
Then in a pot, saute the onion in oil.
When the onion is tender and opaque, add the garlic. Don't toast the garlic too much. It gets bitter.
Add the chicken stock then stir in the pumpkin.
Bring to a boil, then simmer for 10 minutes.
In a blender, or with an emersion/stick blender, blend up the soup. Make sure the soup isn't boiling when you puree it or it will be all over you and your kitchen.
Pour back into the pot and add the heavy cream. Bring back to a simmer.
Then season with salt and pepper.
It's so good alone or with a yummy sandwich or a full blown autumn meal!