Autumn Pumpkin And Squash Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 small pie pumpkin
• 1 small butternut squash
• 1 small acorn squash
• 3 medium onions, very thinly sliced
• 1 tablespoon fresh ginger, chopped
• 6 tablespoons butter or 6 tablespoons margarine
• 6 cups chicken stock or 6 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 2 tablespoons brown sugar (or sugar substitute such as splenda)
• 1/2-1 teaspoon grated nutmeg, to taste
• 1/4 teaspoon cayenne pepper, to taste

Recipe

• 1 preheat oven to 350°f.
• 2 slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
• 3 bake for 45-60 minutes, or until tender.
• 4 during cooking, add hot water to the pan as needed to prevent from burning.
• 5 while the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
• 6 be careful not to burn the onions.
• 7 remove the pumpkin and squash from the oven and cool until easy to handle.
• 8 scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
• 9 add the stock and bring to a simmer.
• 10 puree the soup in small batches in a blender or food processor, then return it to the pot.
• 11 add the cream and reheat (do not bring back to boil or simmer).
• 12 if the soup is too thick, add more stock until the desired consistency is reached.
• 13 season with the salt, sugar substitute, nutmeg and cayenne pepper.