Autumn Squash Soup
|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)|
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.