Storm of Thoughts

Recipe: Roasted Pumpkin and Squash Soup

Boston has been cold and rainy - which generally means it’s time for soup! This one is easy, filling, and doesn’t take too long once the squash and pumpkin are prepared.

1 butternut squash
1 sugar pumpkin
1 large can of pumpkin
1 tablespoon butter
1 tablespoon olive oil
1 large onion, diced
32 oz. chicken (or vegetable) broth
Ginger
Cinnamon
Fresh grated nutmeg
Garlic
Salt and Pepper
(all to taste)

Remove the skin from the pumpkin and squash, take out the seeds, and cut into wedges. Roast in the oven (around 400 degrees) for 15 minutes.

In a large soup pot, add the olive oil and butter, then cook the onion until very soft. (If you like even thicker soup, you can then add in one tablespoon flour to make a roux, but the squash and pumpkin usually end up making a thick enough soup). Add in the squash, pumpkin, and can of pumpkin. As it cooks, add in the ginger, cinnamon, nutmeg, and a dash of garlic powder, then pour in the chicken broth. Let the soup simmer, then remove from heat and puree with your immersion blender or in the blender (in parts) until you’ve reached the desired consistency. At this point, you can add in more broth for thinner soup or, alternatively, a small amount of milk or heavy cream to make it thicker. Add salt and pepper, to taste, and top with a swirl of cream or sour cream (or, like in the picture, some sour cream mixed with a few spoonfuls of pumpkin puree) and some sunflower seeds.

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