adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and Butternut Creamed Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Creamy butternut squash soup served in roasted pumpkin bowls, topped with Asiago cheese for a cozy fall dish.
Ingredients:
  • 6 cups cubed butternut squash
  • 2 tablespoons butter
  • 3 carrots, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup heavy cream
  • 1 cup sour cream
  • 8 cups chicken broth
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground black pepper
  • salt to taste
  • 6 small sugar pumpkins, halved and seeded
  • 1 cup grated Asiago cheese, divided
Instructions:
  • In a saucepan, gently simmer butternut squash cubes in water until tender for about 30 minutes. Drain the water and set aside the squash.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously spray a baking sheet with cooking spray.
  • In a big skillet, melt the butter and sauté the carrots, onion, and celery until tender for about 10 minutes. Transfer the cooked vegetables along with the butternut squash, cream, and sour cream to a blender. Blend until smooth, working in batches if needed. Pour the mixture into a soup pot and mix in the chicken broth, nutmeg, black pepper, and salt. Simmer gently over medium-low heat for about 15 minutes, stirring occasionally.
  • Once the soup is simmering, place the pumpkin halves, cut sides up, on the baking sheet, and bake in the preheated oven for 15 to 20 minutes until the flesh is cooked. Optionally, broil the pumpkin halves about 6 inches from the heat source to brown the cut side. Place a pumpkin bowl in a decorative soup plate, fill with soup, and sprinkle each serving with Asiago cheese.

Similar Recipes