Amanda Mcgee
@amcgee
Creamy Pumpkin and Butternut Squash Soup
A velvety and comforting soup made with roasted pumpkin and butternut squash, perfect for chilly days. This creamy delight is enhanced with nutmeg and Asiago cheese, making it a delightful addition to your fall menu.
Details
- Cuisine:american
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:13
- Views:6
Recipe Information
- Prep time35 min.
- Cook time1 min.
- Total time36 min.
- Servings12
Ingredients
- 6 cups
- 2 tablespoons
- 3
- 1 large
- 1 cup
- 1 cup
- 1 cup
- 8 cups
- 1 teaspoon
- 1 teaspoon
- to taste
- 6 small
- 1 cup, divided
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Pumpkin and Butternut Squash Soup.
Step 1
Start by placing the cubed butternut squash in a saucepan, covering it with water, and bringing it to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer until the squash is tender, which should take about 30 minutes. Afterward, drain the water and set the squash aside to cool a bit.
Step 2
While the squash is cooking, preheat your oven to 350°F (175°C). Prepare a baking sheet by spraying it with cooking spray to prevent sticking.
Step 3
In a large skillet, melt the butter over medium heat. Add the chopped carrots, onion, and celery, cooking them until they become tender, which should take around 10 minutes. This will create a lovely aromatic base for your soup!
Step 4
Once the vegetables are tender, transfer them to a blender along with the cooked butternut squash, heavy cream, and sour cream. Blend everything until smooth, working in batches if necessary to avoid overflow. This step is key to achieving that creamy texture we all love!
Step 5
Pour the blended mixture into a soup pot and stir in the chicken broth, ground nutmeg, black pepper, and salt. Bring the soup to a gentle simmer over medium-low heat, allowing it to cook for about 15 minutes. Stir occasionally to keep it from sticking to the bottom.
Step 6
While the soup simmers, take your halved sugar pumpkins and place them cut side up on the prepared baking sheet. Bake them in the preheated oven until the flesh is cooked through, which should take about 15 to 20 minutes. If you like a bit of char, turn on the broiler and place the pumpkins under it for a few minutes to brown the cut sides.
Step 7
To serve, place a pumpkin half into a decorative soup plate and ladle the creamy soup into the pumpkin bowl. Finish off each serving with a sprinkle of grated Asiago cheese for an extra touch of flavor. Enjoy this delightful soup that warms the heart and soul!