As today is the first day of autumn, we decided that pumpkin and butternut squash soup would be a great way to begin the season. It's so simple and healthy, and makes such a large batch that will provide for a family Thanksgiving or will make a week's worth of lunches - and we opted for the latter.
On Sunday nights when I reserve some out for dinner, we serve this with grilled sandwiches of smoked Gouda, sauteed mushroom and arugula on a hearty bread. The smoky cheese or a sharp, aged cheese pairs best with the sweetness of the roasted squash.
Yields 10 servings of 500mL, so have a pot that can hold 5-8L of volume. You can add up to 1L of water to stretch it without it getting watery.
Ingredients
2 large butternut squash
1 can plain pumpkin (or 1 small editable pumpkin)
6 large carrots
1 large Spanish onion
5 cloves garlic (or 1 head of garlic roasted)
1 bunch celery with leaves
Sage
Thyme
4 large bay leaves
Hot chili powder (or paprika for milder tastes)
1 carton no salt added veggie or chicken stock (or 4 cups homemade)
EVOO (and butter if you'd like)
Water if needed
How-To
Pre-heat the oven to 350F. Peel, scoop out the seeds and cube the butternut squash. Add to a large mixing bowl. Peel and chop the carrot. Add to mixing bowl. Drizzle with EVOO and season with pepper and a pinch of salt if needed. (I never use salt, but will sub a pinch of garlic powder.) Toss and empty out on baking sheet lined with parchment. Bake until the edges are golden and the veggies are fork tender, but still have substance. Over-baking will cause carmelization and the soup will be too sweet.
In a very large pot, add EVOO (and butter, if desired) and saute diced onions and celery wit garlic (raw or roasted) until the liquid has been drawn out of the celery and veggies are transparent. Add sage, thyme, bay leaves, and black pepper generously and stir. When fragrant, add stock and stir. Bring to a simmer.
Remove roasted veggies from the oven and add into pot. Stir and simmer for 15 min.
Remove all bay leaves.
Turn heat off and, with an immersion blender, puree until smooth. It should be quite thick, but still fluid. If it is too thick, add water until the desired texture is achieved. (Use the spoon method to test.)
Stir and turn heat to medium-low. Add a pinch of hot chili powder OR a good shake of regular chili powder OR a tablespoon of paprika. Add more black pepper if necessary (this is when you can balance the sweet with the spicy).
Cook until thick and fragrant. Divide and let cool, or serve.
