Or Butternut Squash Soup. Or Acorn Squash soup. It’s whatever you need it to be. And it’s delicious.
I happened to have a pretty little pumpkin on my counter, so it’s Pumpkin Soup for us. This soup is yummy and easy. Let’s get cooking…
First, you want to slice, seed, and peel your desired squash (about 2 to 2 1/2 pounds) into hearty chunks. Next, grab a medium yellow onion and peel and cut into 6 wedges (I used 2 small onions, each cut into quarters). Then, take a large apple and peel it, core it, and cut it into six wedges (I happened to have a Honeycrisp on hand). Place your veggies on a large baking sheet lined with parchment and drizzle those babies with some olive oil. Add some salt and freshly ground pepper and give everything a toss together with your hands. Roast this at 400F for about 40 minutes, giving a toss mid-roasting so everything gets that nice caramelization on all sides.
You are going to love how this makes your kitchen smell! When it’s 30 degrees outside and this aroma wafts through your house, you may want to do a little dance (or maybe that’s just me).
When your veggies (and yes, fruit) are done roasting, set them aside while you heat up about 4 cups of chicken stock in a large soup pot. I toss in a large peeled clove of garlic, a bay leaf and a few sprigs of fresh thyme—if you make a bundle wrapped in cheesecloth and kitchen twine, it makes it easier to fish out before you blend your soup (I like living on the edge, so I don’t do this).
Bring your broth and herbs to a boil over medium-high heat. Carefully add your squash, apple, and onion to the pot, lower your heat and simmer for about 20 minutes. When your flavors have blended together, remove your pot from the heat and fish out your herbs with a slotted spoon (okay, maybe I should have used that cheesecloth and twine). Grab your handy immersion blender and blend until smooth (or transfer to a blender in batches). Season with a little more salt and pepper to taste. Your soup is ready! I like serving mine with a hunk of crusty and warm bread. So YUM!
If you want an easier to read recipe, here you go…
2 to 2 1/2 pound pumpkin (or butternut squash), cut into about 2-inch cubes
1 large apple, peeled, cored and cut into six wedges
1 medium yellow onion, peeled and cut into six wedges
about 2 tablespoons olive oil
1/2 to 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large peeled clove of garlic
a few sprigs of fresh thyme
1 bay leaf
4 cups chicken stock or broth
Preheat your oven to 400F. Place the squash, apple and onion on a parchment lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Roast in oven for about 40 minutes.
Make a bouquet garni with the bay leaf, thyme and garlic (bundle in cheesecloth and close with kitchen twine). Bring chicken stock and herbs to a boil in a large pot over medium-high heat. Add the roasted veggies to the pot, lower the heat, and simmer about 20 minutes. Remove from heat and remove herbs. Blend with an immersion blender until smooth (or transfer soup to a blender and blend in batches). Season with salt and pepper to taste, and serve.