Fall in the Northeast hits fast sometimes. One day you’re in shorts breaking a sweat while playing with the dog, and the next day you can’t find your dog in the snow that just fell. For the latter its time to break out the soup pot and make something delicious. This time of year gourds are all in season and with a little creativity you can make a great tasting soup that I use as an appetizer or as a meal itself with some sourdough bread. This soup uses two different squashes and for some brightness I have added some apple. Seasoning the soup is some curry powder to balance the sweet with spice. I also serve it with some toasted hulled pumpkin seeds (called pepitas) on top for presentation and taste. If you want to use this soup as an appetizer for some grand meal it pairs well pork and poultry so this bountiful soup would be welcomed on any Thanksgiving table.
Fall Harvest Soup
- 2 acorn squash
- 1 butternut squash
- 6 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 1 onion chopped
- 1 apple peeled, cored and chopped
- 1 tbsp olive oil
- 1 tbsp rosemary dried
- 1 tbsp curry powder
- 1 tsp cayenne pepper
- 1/4 cup pepitas
- salt and pepper to taste
- Heavy stock pot or Dutch Oven
- small pot
- blender or stick blender
- cookie sheet or sheet pan
- olive oil
- Start by preheating your oven to 400F. Cut the squash in half and remove pulp and seeds, but do not discard. Oil the squash and place on your sheet pan. Roast in oven for 30 minutes
- While squash is in the oven, in a small pot add milk, cream, squash pulp and seeds. Bring to a gentle simmer and allow to seep for 15 minutes stirring often. Once done simmering, strain the cream from the pulp using a strainer and set aside. (note you could skip this step, but I wouldn’t it adds a lot of flavor)
- In your heavy pot cook your onions, apple and 1 tbsp oil on medium high heat until they start to become translucent, about 5 minutes. Add in your rosemary, curry powder and cayenne and cook for 3 minutes to bloom the spices. Once you can really start to smell them add in your chicken stock and bring to a simmer.
- Your squash should be done now, so remove from oven and allow to cool so that you can handle them. Using a spoon you will be able to easily separate the skin from the flesh. Add the squash and cream mixture to the simmering stock.
- Allow the soup to simmer for about 15 minutes and then take off from the heat. Add a bit of oil to your sheet pan that you used for the squash and toss in the pepitas with a little salt. Roast the seeds for about 5 minutes or until they become fragrant, be careful not to scorch them.
- Either carefully ladle the soup into a blender to purée or use a stick blender and blend until you have a smooth soup. If you are using a blender make sure to do this in batches and make sure you crack the top of your blender or leave it open and cover with a towel. Blending hot liquids will cause pressure to build and blow off the top if you try to secure it. Trust me on this one.
Your soup is ready. Garnish with some pepitas and enjoy!