Creamy Pumpkin or Squash Soup...

[Jill]

2 lbs butternut squash or pumpkin, cut into chunks
2T butter
1 medium onion, diced
1 carrot, diced
2 stalks of celery, diced
3 cloves garlic, chopped
2 jalapenos, seeded and diced
5 c chicken stock
2 bay leaves
2 sprigs fresh thyme
salt and pepper to taste
1/2 c half and half or light cream

Melt butter in saucepan over medium heat. Saute onion,carrot,and celery until soft but not brown. Add garlic and jalapenos and cook for another minute or so.

Stir in the pumpkin/squash, stock, herbs and seasonings and bring to a boil. Reduce heat and simmer, uncovered, until the veggies are very soft (30 minutes?)

Remove the bay leaves and thyme sprigs and puree soup in blender.

Return soup to saucepan and stir in the cream, add salt and pepper to taste.

[Hobbes]

2 lbs butternut squash or pumpkin, cut into chunks
2T butter
1 medium onion, diced
1 carrot, diced
2 stalks of celery, diced
3 cloves garlic, chopped
2 jalapenos, seeded and diced
5 c chicken stock
2 bay leaves
2 sprigs fresh thyme
salt and pepper to taste
1/2 c half and half or light cream

Melt butter in saucepan over medium heat. Saute onion,carrot,and celery until soft but not brown. Add garlic and jalapenos and cook for another minute or so.

Stir in the pumpkin/squash, stock, herbs and seasonings and bring to a boil. Reduce heat and simmer, uncovered, until the veggies are very soft (30 minutes?)

Remove the bay leaves and thyme sprigs and puree soup in blender.

Return soup to saucepan and stir in the cream, add salt and pepper to taste.
I made this last night, I have three large winter squashes from our CSA box.

YOWSA YUM :yum:

I had to make two substitutions, used vegetable broth instead of chicken broth and bell peppers instead of jalapeno peppers because I had neither of those and I was too lazy to walk to the store.

Still, it was great! I think it would be better with the jalapeno peppers as the recipe calls for, the spicy kick would have been nice, but as it is it was great. I think I'll stick with the vegetable broth to keep it vegetarian (so I can count it in my promised-to-DH 5 vegetarian meals in 10 rule :). Everyone loved it. I doubled the recipe (6 people at dinner last night) and it was gone, no leftovers. I put a little sour cream swirl in the bowls and sprinkled a little caraway seed on top for just a flourish.

Funny story, a friend of a friend came by (to drop something off) when I was cooking it and actually called our friend about 10 minutes later after he left asking what it was I was making it smelled so amazingly good. He insisted I send him the recipe! He said he "hated me" because he loves to cook and his never smells so good :chef: :D

You've increased my reputation :D thanks!

[Jill]

I made this last night, I have three large winter squashes from our CSA box.

YOWSA YUM :yum:

I had to make two substitutions, used vegetable broth instead of chicken broth and bell peppers instead of jalapeno peppers because I had neither of those and I was too lazy to walk to the store.

Still, it was great! I think it would be better with the jalapeno peppers as the recipe calls for, the spicy kick would have been nice, but as it is it was great. I think I'll stick with the vegetable broth to keep it vegetarian (so I can count it in my promised-to-DH 5 vegetarian meals in 10 rule :). Everyone loved it. I doubled the recipe (6 people at dinner last night) and it was gone, no leftovers. I put a little sour cream swirl in the bowls and sprinkled a little caraway seed on top for just a flourish.

Funny story, a friend of a friend came by (to drop something off) when I was cooking it and actually called our friend about 10 minutes later after he left asking what it was I was making it smelled so amazingly good. He insisted I send him the recipe! He said he "hated me" because he loves to cook and his never smells so good :chef: :D

You've increased my reputation :D thanks!
Oh good!!!! I'm so glad you liked it and I am LOL about your friend...
It's a good thing that you mentioned using veggie broth because I should have mentioned that it works with ANY broth without compromising on flavor. I like the idea of a swirl of sour cream and the caraway - I'll try that next time, too! I have done a swirl of whipped cream with a dash of cumin, coriander, cayenne...and sometimes chopped scallions.
Glad you enjoyed!