Bitternut and pumpkin soup has just the right balance of savory and sweet full of a silky smooth fall flavour.
For extra flavour, it is advisable to quarter them then scoop out the seeds, drizzle with a little olive oil, then place the pieces on a foil-lined baking sheet to roast before preparing them.
When you roast squash just like any other vegetable, the flavour turns sweeter and more intense.
The soup is quite filling, it can either be a starter or a main meal depending on your preference.
It is quite easy to make yet super rewarding.
Preparation time: 20 mins
Cook time: 30 mins
Ingredients
- 1 large onion (chopped)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 Butternut (peeled and cubed)
- 1/4 pumpkin (peeled and cubed)
- Broth/chicken stock (optional)
- Black pepper (optional)
- Salt to taste
Method
1) Heat the butter and oil in a large cooking pot, add the onions, and cook over medium-low heat for 5 minutes, or until translucent.
Note: As the onions cook, add your pumpkin and butternut cubes to the blender and blend them.
2) Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper.
3) Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender.
4) Process the mixture through the medium blade of a food mill. Return to the pot, and let it sit for 5 minutes cooking slowly.
If the soup needs more flavor, add another teaspoon of salt.
Garnish and serve while hot.
To serve with croutons;
Remove the crusts from 2 slices of white/brown bread, cut them into 1/2-inch cubes, and sauté them in 1 tablespoon of butter until browned.
Season them with salt and pepper.
Enjoy your flavourful savory yet sweet meal!
