Autumn Squash Soup
|Salad oil||1⁄4 Cup (4 tbs)|
|Onions||4 Medium, chopped|
|Dry thyme leaves||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Rutabagas||1 Pound, peeled and diced|
|Thin skinned potatoes||2 Pound, peeled and cubed|
|Squash||8 Pound, peeled and cubed (Banana, Butternut, Hubbard, Pumpkin, Or Acorn)|
|Chicken broth||3 1⁄2 Quart (Homemade / Canned Regular Strength)|
In an 8- to 10-quart pan, combine oil, onions, thyme, and 1/2 teaspoon of the nutmeg; cook over medium-high heat, stirring often, until onions are soft, about 15 minutes.
Add rutabagas, potatoes, and squash; cook over medium heat, stirring occasionally, for about 30 minutes.
Pour in broth and bring to a boil over high heat.
Reduce heat, cover, and simmer until squash mashes easily, about 1 1/2 hours.
Heat pumpkin shell, if used: fill with boiling water and let stand until shell feels warm, about 20 minutes.
Drain off water.
While shell is heating, whirl squash mixture, a portion at a time, in a food processor or blender until smooth.
Return to pan and bring to a boil over medium-high heat, stirring often.
Pour soup into shell, then ladle into cups or mugs; sprinkle individual servings with nutmeg.