Last year I took a class titled “Hearty Fall Soups.” Thank you to Chef Todd Leonard. He is a true master of the kitchen. Often I have made the Cream of Mushroom and Roasted Tomato Soup that we learned in this class. Having received a pumpkin and butternut squash from Borski Farms, it was as if all the forces of nature were combining to make this soup.
Pumpkin and Butternut Squash Soup
1 each small to medium yellow onions, diced
1 cup celery, diced
2 cups carrots, peeled and diced
2 pounds pumpkin, cleaned, peeled and diced
1 pound butternut squash, peeled and cubed
2 1/2 quarts vegetable stock
1/2 tablespoon cinnamon, ground
1 star anise
1/2 teaspoon nutmeg
2 cups brown sugar
1/4 cup maple syrup
1 cup heavy cream
Salt & Pepper, to taste
Simmer all ingredients together until reduced by about half. Pull out star anise. With a hand blender, puree the soup until smooth. Add cream. Taste and season as needed.
This has to be one of the best and easiest cooking processes for a soup. Simply throw all ingredients in a pot and cook until stock is reduced and vegetables are soft. It’s beautiful. Don’t add too much cream as it starts to bury the butternut squash flavor.
My sister-in-law is a connoisseur of soup. She arrived shortly after it was ready and immediately fell in love. You will too.