Pumpkin Butternut Squash Soup Recipe !

25 Jul

(Published recipe 9-23-12)

             First Fall recipe every year that I make is

            Pumpkin Butternut Squash Soup!

           (This year recipe with No Dairy!)

 

Ingredients:

  • 2 medium size pumpkin
  • 2 medium size butternut squash
  • 2 qt of Vegetable stock
  • Coconut creamer
  • Coconut milk
  • Nutmeg
  • Brown sugar
  • Sherry
  • Cinnamon sticks
  • Cinnamon
  • Salt & Pepper
  • Olive oil 
  • Garlic
  • 2 Leeks  

Instruction:

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 ……..

      Drain leeks

& 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.

 These are done !

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 .

Stir .

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! 

 

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