Autumn Pumpkin And Squash Soup Recipe

Ingredients for Autumn Pumpkin And Squash Soup

• 1 medium sugar pumpkin
• Butternut Squash
• Acorn Squash
• 1 large yellow onion, finely chopped
• Fresh Ginger
• 2 tablespoons butter
• Chicken Stock
• Heavy Cream
• 1 teaspoon salt
• Brown Sugar
• 1/2 teaspoon ground nutmeg
• Pinch of cayenne pepper

How to Make Autumn Pumpkin And Squash Soup

1. Preheat oven to 350°F (175°C).
2. Cut 1 medium butternut squash and 1 medium sugar pumpkin in half lengthwise. Remove seeds.
3. Place squash halves cut-side down in a shallow baking pan. Add 1/2 cup of water to the bottom of the pan.
4. Bake for 45-60 minutes, or until tender, adding more hot water as needed to prevent burning.
5. While squash roasts, melt 2 tablespoons of butter in a large heavy pan over very low heat.
6. Add 1 large yellow onion, finely chopped, and 1 tablespoon grated fresh ginger to the pan. Cook for 45-50 minutes, stirring occasionally, until onions are very soft and caramelized. Do not brown.
7. Remove squash from oven and let cool until easily handled. Scoop out the flesh and add it to the cooked onions.
8. Add 4 cups of vegetable or chicken stock to the pot and bring to a simmer.
9. Carefully transfer the soup in batches to a blender or food processor and puree until smooth.
10. Return the pureed soup to the pot. Stir in 1 cup heavy cream (or low-fat evaporated milk) and reheat gently.
11. Season with 1 teaspoon salt, 2 tablespoons brown sugar or sugar substitute, 1/2 teaspoon ground nutmeg, and a pinch of cayenne pepper. Adjust seasoning to taste.
12. If soup is too thick, add more stock until desired consistency is reached.
13. Garnish with a dollop of crème fraîche and julienned prosciutto before serving.