This fall, warm up your kitchen and your belly with this rendition of a classic squash and pumpkin soup. Earthy roasted vegetables and velvet smooth cream come together in this recipe to create a savory medley of flavors.
- 1 butternut squash, seeded and quartered
- 1 cup mushrooms, stemmed
- 5 garlic cloves, peeled
- 1 onion, diced
- 3 tablespoons butter
- 1 can pumpkin puree
- 4 cups chicken stock
- 1 cup heavy cream
- Pre-heat oven to 425 degrees.
- Arrange squash, mushrooms, and garlic on a foil-lined sheet pan. Roast at 425 degrees for about 30 minutes or until squash is soft.
- In a stock pan, sauté onions in butter until soft and translucent. Add pumpkin puree and chicken stock. Add roasted veggies and blend with an emulsion blender until creamy and smooth. Stir in the cream and add salt and pepper to taste. Heat on low until ready to serve.