Roasted Pumpkin and Squash Soup with Sage
I saw this Sweet Potato Soup in my Google Reader and it inspired me. I went home that night and whipped up this soup. I didn’t follow Amy’s recipe, but I just kept imagining that picture of the bowl of warm creamy soup.
I used homemade pumpkin puree and ambercup squash that I had in the fridge but you could use either squash or pumpkin when making this. I would recommend using homemade puree here because the smooth texture and pumpkin flavor really shine in this soup. In a pinch, you could obviously use the canned stuff..
One Year Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Two Years Ago: Overnight French Toast
Three Years Ago: Raspberry Meringue Cookies
Roasted Pumpkin and Squash Soup with Sage
Yield: Serves 4-6
Ingredients:
2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
25 oz (2 1/2 cups) pureed roasted pumpkin, squash, or a combination of the two
4 cups chicken or vegetable broth
1/4 cup chopped fresh sage
1/2 tsp freshly ground nutmeg
1/4 tsp smoked paprika
1 tsp salt
1/3 cup heavy cream
Directions:
Heat olive oil over medium heat in a dutch oven or other large pot. When the oil is warm, add the shallots and allow to cook until they start to turn translucent. Add the garlic and stir. Cook until aromatic, about 30 seconds.
Stir in the puree and broth. Add sage, nutmeg, smoked paprika, and salt. Bring soup mixture to a boil, then lower heat and simmer for 20 minutes.
Add the heavy cream and taste for seasoning. Add more salt if necessary and simmer another 5 minutes. Puree with an immersion blender or in batches in a blender.
Recipe inspired by Sing for Your Supper
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
i haven’t thought about thanksgiving really, except for ordering a turkey! i don’t normally like it, but this is a stuffing i could totally get behind 🙂
beantownbaker — November 11th, 2013 @ 9:10 pm
I’m not a fan of stuffing either (technically this is dressing since it’s cooked outside the bird), but this stuff is a meal in itself. We could not stop eating it.
I love every ingredient you used in this stuffing 🙂 it looks amazing and perfect!!!
This stuffing was hands down the best I have ever eaten! I had every intention of watching my diet and portions during Thanksgiving but couldn’t resist a second helping of the stuffing!
beantownbaker — December 1st, 2013 @ 6:51 pm
Glad you liked it so much 🙂 I completely agree. When Hubby and I first tasted it, we were hooked. I’ll never try another stuffing recipe.