Pumpkin soup is just one of many names this comfort food goes by. To be more accurate, try calling it squash soup or squash purée. Traditionally made with butternut squash, it can also be made out of acorn squash or sugar pie pumpkin.
***Check out the video on Pinterest @brazemshop!***
Serves 6-10
Time Prep: 30 min.
Total time 1.5 hours
Ingredients:
- 1 large butternut squash or 2-3 medium acorn squash
- ½ onion
- 1-2 cans vegetable or chicken broth
- Parsley
- ½ stick butter
- Nutmeg
- Salt / Pepper
Begin by cutting your squash in half north to south and deseeding, taking all the stringy fibers supporting the seeds. On a baking sheet, lightly oil the squash and onion, then generously season with salt and pepper. Arrange all items on the baking sheet face down and roast at 350 degrees for 1 hour.
When it is cool enough to handle, scoop out the contents of the hemispheres using care not to include the outer skin. Chop the onion small enough to be creamed by a blender. You can either place the pumpkin/onion along with broth in a stand blender or go straight to the pot then purée with an immersion blender.
Once puréed and in the pot, add parsley and heat to a low simmer being mindful not to scorch your soup. Season with salt to taste and possibly 1/8 tsp. freshly grated nutmeg. Avoid going full pumpkin spice as this is a savory dish, not dessert.
Simmer down or add broth to achieve desired thickness; it should heavily coat the back of a spoon (remember it will thicken more as it cools). Stir in melted butter for richness. Garnish with more parsley and a small dab of butter if desired.
This can be served as an opening course or make it the star of a soup and sandwich lunch on a cold afternoon.
Enjoy!
***Check out the video on Pinterest @brazemshop!***
Mr. Fred Eats
