Harvest Pumpkin & Squash Soup |
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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Turn some of those gourds used for fall decorating into a creamy, tasty meal! This is a thick and hearty soup perfect for a cold winter's night. I like mine topped with a little parmesan cheese and croutons. You could use all chicken stock in this recipe, I just happened to have some vegetable stock in the fridge. The preparation time includes time to peel the gourds and apples. Ingredients:
4 cups butternut squash, cubed |
4 cups pie pumpkin, cubed |
2 cups apples, cubed |
2 cups vegetable stock |
2 cups chicken stock |
1 cup onion, chopped |
1 teaspoon curry powder |
1 teaspoon salt |
2 teaspoons sugar |
1 cup heavy cream |
Directions:
1. In a large pot, combine the squash, pumpkin, apple, onion and stock.
2. Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
3. Transfer the mix into a food processor and blend until smooth. I did this in several batches.
4. Pour the processed soup into another pot or crock pot to reheat.
5. Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
6. Serve hot or the soup can be refrigerated or frozen.
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