(Published recipe 9-23-12)
First Fall recipe every year that I make is
Pumpkin Butternut Squash Soup!
(This year recipe with No Dairy!)
- 2 medium size pumpkin
- 2 medium size butternut squash
- 2 qt of Vegetable stock
- Coconut creamer
- Coconut milk
- Brown sugar
- Cinnamon sticks
- Salt & Pepper
- Olive oil
- 2 Leeks
Preheat oven to 375 degree F
Wash your Veggies ….
Cut the leeks.
I place the leeks in a salad spinner for a 2nd washing
due to leeks tend to have sand in between the leaves …..
Let the leeks soak in the water the sand should float to the bottom .
Cutting the butternut squash .
Remove outer skin or peel.
Cut up into chunks.
Place on an aluminum foil baking sheet pan.
Cut bottom half of squash.
This part of the squash has seeds in the middle.
Remove and scrape out the seeds and flesh.
Repeat process of removing peel and cut squash into chunks.
Now for the 2nd squash ……Repeat ……..
& spin dry.
Place Cinnamon sticks on sheet pan .
Add 1 large clove of garlic – cut and scatter on the pan .
Now for the pumpkin ……..
Cut the pumpkin in half .
Remove seeds & flesh .
Save pumpkin seeds for roasting ,
(That is another recipe to come!)
Slice pumpkin into quarters.
Remove outer peel.
Cut into chunks the same size as the squash.
Place pumpkin on the baking sheet .
Repeat for 2nd pumpkin.
Rinse as best you can the pumpkin seeds and set aside to dry .
I’ll roast these later ……
This recipe will make 2 baking sheet pans
of the pumpkin & butternut squash to roast.
Scatter the leeks on top of the pumpkin & butternut squash.
Drizzle with Olive oil and season with salt & pepper and nutmeg.
With your hands mix all together
so everything is coated with flavor .
Place in the oven & roast for 30 minutes.
Check pumpkin & butternut squash with the tip
of a pairing knife to test if they are tender.
Add Vegetable stock to a deep cooking pot
I’m using my pressure cooker however you can use a dutch oven pot.
I add the pumpkin & butternut squash
into a food processor or blender to puree.
Add pumpkin & butternut squash puree
to vegetable stock on low heat .
Repeat until all pumpkin & butternut squash is pureed.
Add about 1 teaspoon of sherry and blend.
1 more pan to go ……
Add brown sugar about 1/2 cup .
Add 1 can of lite coconut milk.
Stir in coconut milk .
Until all is well combined .
Add a sprinkle of nutmeg.
& Cinnamon .
For extra richness add coconut creamer .
Now to make sure my soup is the creamiest
I use my Immersion Blender…..
Yummy Goodness !!!!
Cook on low heat for another 10 minutes .
I served up a bowl with some crusty garlic
toasted millet gluten -free toast.
Now that is FALL COMFORT FOOD at its best !!!!
This recipe should last you into fall with freezing leftovers
or giving a batch of fall goodness as gifts to friends!