Butternut Squash Pumpkin soup

Prep Time

35
minutes

Cook Time

1:20
hour

Serves

6 - 8

En Español​​​

Ingredients:  
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 3 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 medium pumpkin (perhaps a sugar pumpkin) and 1 butternut squash, peeled, cubed peeled and seeded (5 lbs.)
  • 6 cups chicken stock
  • 4 thyme sprigs
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 cup heavy cream
  • 6 small pumpkins
  • Crème Fraîche and chopped chives for garnish

   
Spiced Pumpkin Seeds
  • 1 tablespoon butter
  • 1 cup pumpkin seeds
  • Salt and black pepper,
  • 1/4 tsp garlic powder
  •  1/4 tsp cayenne pepper,
  • 1 tsp brown sugar    ​
1.  Melt the butter in a large pot over medium heat. Add olive oil, the garlic, shallots and onion until translucent, about 3 minutes. Add the diced pumpkin and squash and sauté until softened, about 10 minutes.
 
2.  Add chicken stock, bring to a simmer.  Wrap the thyme sprigs, peppercorns and bay leaf in cheesecloth and close with kitchen string or you can use a tea strainer and add to the simmering soup, and cook the soup until squash is tender, about 20 to 25 minutes.
3.  While the soup is cooking, preheat the oven to 400° and prepare the small pumpkins to serve the soup. Remove the top of the pumpkins with a sharp knife. Scrape the seeds out reserving top and seeds, season the inside of the pumpkin with salt and pepper, rub the butter all over the pumpkins and roast in the oven until tender and lightly brown, about 25 minutes.
 
4.  Remove the thyme bundle from the soup, purée the soup in batches, in a blender until smooth. Return blended soup to the pot and add the cream and bring the soup to a simmer for ten minutes.
 
Spiced Pumpkin Seeds
5.  Melt butter in a sauté pan; add pumpkin seeds, garlic powder, cayenne pepper, a tsp of brown sugar, salt and black pepper.  Toast the pumpkin seeds over medium heat, shake and stir frequently until golden brown.
6.  Serve the soup in the roasted pumpkin. Garnish with chopped chives or spiced pumpkin seeds and crème fraiche.

Cook's Notes

The soup can be made 2 days ahead.  Cool uncovered, then refrigerate, covered.