Pumpkin and Butternut Creamed Soup

Name: Pumpkin and Butternut Creamed Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters grated Asiago cheese, divided; 2 Tbsps butter; 1 liters cubed butternut squash; 3 carrots, chopped; 237 milliliters chopped celery; 2 liters chicken broth; 1 Tbsp ground nutmeg; 1 teaspoon ground black pepper; 237 milliliters heavy cream; 1 large onion, chopped; 12 servings salt to taste; 237 milliliters sour cream; 6 smalls sugar pumpkins, halved and seeded

Need a gluten free and vegetarian soup? Pumpkin and Butternut Creamed Soup could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains approximately 6g of protein, 16g of fat, and a total of 211 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up carrots, butter, cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes.

Ingredients you will need

Butternut Squash

Water

Equipment you will use

Sauce Pan

Drain off water, and set the squash aside.

Ingredients you will need

Squash

Water

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Oven

Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes.

Ingredients you will need

Carrot

Butter

Celery

Onion

Equipment you will use

Frying Pan

Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary.

Ingredients you will need

Butternut Squash

Sour Cream

Vegetable

Cream

Equipment you will use

Blender

Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.

Ingredients you will need

Chicken Broth

Black Pepper

Vegetable

Nutmeg

Salt

Soup

Equipment you will use

Pot

While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired.

Ingredients you will need

Pumpkin