homemade pumpkin/butternut squash soup

How To Make homemade pumpkin/butternut squash soup

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  1

  Preheat oven to 350f (175c).
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  2

  Cut the pumpkin in half, and scoop out all the pumpkin brains. Do the same for the butternut squash.
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  3

  Chef’s Note: Don’t use the big pumpkins that you normally use for carving faces on. Choose sugar pie pumpkins or other flavorful varieties. Small and sweet, with dark orange-colored flesh; they're perfect for pies, soups, muffins and breads. Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.… and that’s not a quality that we desire for our pies, or for our soups.
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  Rub the insides of the pumpkin and butternut squash with the olive oil, and then sprinkle lightly with salt and pepper.
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  Place the pumpkin and butternut squash on a parchment-lined baking sheet, cut side down, and bake in the preheated oven for 75 to 90 minutes, or until a pairing knife can be inserted into the flesh without resistance.
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  Remove from oven and allow to cool.
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  Chef’s Note: Leave them cut side down on the baking sheet, to prevent the flesh from drying out.
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  8

  While the pumpkin and butternut squash are cooling, add the chicken stock, and maple syrup to a large pot and begin to warm the liquid, and bring to a light simmer.
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  Chef’s Note: I really, really, really recommend using real maple syrup for this soup, and not the kind that comes in a bottle shaped like a woman. In the United State, we grade syrup as Grade A, and B. Grade A is considered the premiere type that's meant for eating, while Grade B is so dark that it's generally only used for cooking or baking.
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  Chef’s Note: If you want to make this dish vegetarian, substitute vegetable broth for the chicken broth, and eliminate the heavy cream.
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  When the pumpkin and butternut squash are cool enough, scoop out the flesh, and add to the pot with the simmering liquid. Allow to simmer lightly for about 20 minutes.
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  Chef’s Note: While the soup is simmering use a wooden spoon to break up any large pieces.
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  After 20 minutes, add the soup to a food processor, fitted with an S-blade, and blend on high for about 30 seconds.
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  14

  Add the cream, and the fresh nutmeg, and blend again on medium high for another 30 seconds. The soup should be creamy and smooth.
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  15

  Chef’s Note: If you don’t have a food processor, you can always use an immersion blender, or a hand-held beater.
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  16

  Place into serving bowls, sprinkle on a touch of fresh cinnamon (optional), and serve immediately.
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  Chef's Note: Want to jazz it up a bit... try adding a carrot or two, or maybe a stalk of celery... Up to you.
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  18

  Chef’s Note: Like most soups of this type, it will taste even better when reheated the next day... Happy Autumn everyone.
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