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 | ||
| Acorn squash | 16 Cup (16 tbs), peeled | |
| 3 1/2 quarts regular-strength chicken broth | ||
| Pumpkin | 1 Large, scraped | |
| Boiling water | ||
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.
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.
Chef
