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Autumn Squash Soup

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Ingredients
  Salad oil 1⁄4 Cup (4 tbs)
  Onions 4 Medium, chopped
  Thyme leaves 2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Rutabagas 1 Pound, peeled and diced
  Thin skinned potatoes 2 Pound, peeled and cubed
  Peeled diced banana/Hubbard / acorn / golden acorn squash / pumpkin 7 Pound, peeled (16 Cups)
  Regular strength chicken broth 3 1⁄2 Quart
  Boiling water 1 Cup (16 tbs)
Directions

Heat oil in an 8- to 10-quart pan over medium-high heat.
Add onions, thyme, and nutmeg and cook, stirring frequently, until onions are soft (about 15 minutes).
Add rutabagas, potatoes, and squash; cook, stirring occasionally, until vegetables begin to soften (about 30 minutes).
Pour in broth and bring to a boil over high heat; then reduce heat, cover, and simmer until squash mashes easily (about 1 1/2 hours).
Whirl vegetables and broth, a portion at a time, in a blender or food processor until smooth.
If made ahead, let cool, then cover and refrigerate until next day.
Return soup to pan and bring to a boil, stirring often; keep warm.
While you are reheating soup, heat pumpkin shell: fill it with boiling water and let stand until shell feels warm (about 20 minutes).
Drain water and pour in soup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Squash
Interest: 
Healthy
Cook Time: 
135 Minutes

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