Pumpkin and Squash Soup From A Savory Place

Fall has arrived and pumpkins are on sale all over town, so what better time to serve up a tasty Pumpkin and Squash Soup?

Pumpkin and Squash Soup From A Savory PlaceFall has arrived and pumpkins are on sale all over town, so what better time to serve up a tasty Pumpkin and Squash Soup? The recipe comes from A Savory Place, the cookbook of local recipes that raises funds for Micah’s Place.

Cover to cover, this cookbook will connect you to the wonderful seaside flavors of Amelia Island and show your commitment to ending domestic violence.

Micah’s Place is a domestic violence center and shelter serving Nassau County, Florida. The book is only $25.00 and makes a wonderful gift! visit their website for more information.

Ingredients:
3 Tablespoons unsalted butter, divided
1 Tablespoon olive oil
2 Cups chopped onions
1 15 Ounce can of pumpkin puree
1 1/2 pounds peeled and chunked butternut squash
4 Cups chicken broth
Pinch of mace
1 Tablespoon brown sugar
2 Teaspoons kosher salt
1/2 Teaspoon pepper
1 Cup half-and-half
2 Slices white bread cut into 1/2 inch cubes
Salt and pepper to taste
Shredded Gruyere cheese to taste

Directions:
Heat 2 tablespoons of the butter and the olive oil in a stockpot.
Add the onions and cook over medium-low heat for about 10 minutes or until the onions are tanslucent.
Add the pumpkin, squash, broth, mace, brown sugar, kosher salt and the 1/2 teaspoon of pepper.
Simmer, covered, over medium-low heat for about 20 minutes or until the squash is very tender.
Process in a food processor until blended then return to mixture to the stock pot.
Stir in the half-and-half and heat over low heat until heated through.
Saute the bread in the remaining 1 tablespoon of butter in a skillet until brown; sprinkle with salt and pepper to taste.
Ladle the soup into serving bowls and top with croutons and a sprinkling of the cheese.

Serves 6 to 8

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