Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup

When it begins to get cool, I fall in love with cooking again.  It happens every year around this time.  I love the bounty of summer for its delicious flavors that require a minimum of preparation.  However, it’s autumn, with its shorter days, cooler temperatures, and changing leaves, that makes me want to cook.  In the summer, cooking means slicing a ripe tomato and sprinkling it with salt.  In the fall, the heat from the stove is no longer my nemesis and I look forward to filling my house with the smell of food simmering, roasting, and braising. 

A week or two ago, I saw a display of pie pumpkins at my local grocery store and couldn’t help but pick one up.  The orange globe sat on my counter as I impatiently waited for a day cool enough to make my first soup of the fall.   
   Pie Pumpkin

Halved Pie Pumpkin

 Sliced Pie Pumpkin

The day finally came and this soup seemed to be the ideal soup to kick off fall.  It contains the best of autumn: apples, butternut squash, and pumpkin.    Onions, apples and carrots are sautéed in butter.  Then slices of butternut squash and pumpkin are added.  Curry powder with its intoxicating scent adds complexity to the soup and makes one’s home feel warm and inviting.  And the best part?  This soup needs to simmer for about 45 minutes which means that on a cool autumn day you can curl up with book and just enjoy the smells of cooking.

Slices of Butternut Squash

 

 

 

 

 

 

 

  

 


Butternut Squash and Pumpkin Soup
Serves 10

Adapted from Frank Stitt’s “Curried Pumpkin Soup” recipe in Frank Stitt’s Southern Table
 

2 tablespoons unsalted butter
1 large white onion, sliced
1 Granny Smith apple, peeled, cored, and sliced
1 large carrot, peeled and sliced
1 1/4 lbs butternut squash, peeled and sliced
1 lb pie pumpkin, peeled, seeded, and sliced
1 tablespoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 stick cinnamon
6 cups water
1 cup Half and Half
Salt, to taste
Freshly ground black pepper, to taste

Melt butter in a large Dutch oven or pot.  Add onions, apples, and carrot slices and saute on medium low for 15 minutes or until onions are soft and translucent.  Add sliced pumpkin and butternut squash, curry powder, ground allspice, ground cloves, and 1/4 stick of cinnamon.  Stir to combine then add 6 cups of water.  Bring to a simmer and simmer for about 45 minutes until vegetables are very soft.

Remove pot from heat and working in batches puree soup in a blender or food processor.  Return pureed mixture to the pot and stir in the Half and Half.  Season soup to taste with salt and pepper.  Heat soup over medium heat until hot, but not boiling.  To achieve the swirl effect shown in the picture above, ladle soup into bowls and pour a little half and half into each bowl.  Swirl gently with a spoon.  Enjoy.

 

 

 

 

6 comments

  1. Nikki, I have you on my favorites. Your blog is lovely and this latest recipe sounds wonderful. I will make this soon and I do have Frank Stitt’s book. Seeing your post served as a good reminder that I need to be using both of his books more often.

    Happy Blogging, Carolyn Haley

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  2. I made this and it was a yummy fall soup. It made me realize I wish I had a handheld blender but it was great! Thanks Nikki!

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  3. This looks really good Nikki. I like the idea of using curry powder. I just made a butternut squash and apple bisque that came out pretty good. I may have to try this one next.

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  4. Amazing recipe!!!!

    I just finished eating it and it was so tasty. I didn’t have a blender so mashed the veggies by hand, so it was a bit too brothy but very very tasty. I also didn’t add the apples or cloves/allspice (used nutmeg instead because that’s all I had) so I’m sure the flavours would have been even better!

    Thanks for sharing,
    J

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  5. So glad you liked the recipe. Funnily enough I’m making this soup without the pumpkin tonight. If only it would hurry up and cook!

    Happy cooking!
    Nikki

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  6. Justine,

    Glad you liked the recipe and its good to know that even without a blender you can get delicious results. Thanks for reading.

    Like

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