Autumn Squash Soup Recipe
Ingredients
| Salad oil | 1/4 Cup (16 tbs) | |
| 4 medium-size onions, chopped | ||
| Thyme leaves | 2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Rutabagas | 1 pound, peeled | |
| 2 pounds thin-skinned potatoes, peeled and cubed | ||
| Butternut squash | 8 Pound, peeled | |
| 3 1/2 quarts Homemade Chicken Broth or canned regular-strength chicken broth | ||
| 1 large pumpkin shell (about 6-qt. capacity), top cut off and inside scraped clean (optional) | ||
Directions
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.
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.
Chef
