A new crop of winter squashes is coming.
It has become a tradition that every fall and winter season I am creating a new recipe (sometimes two or even three) of a pumpkin or butternut soup. And, truly, I am always looking forward to a new crop of pumpkins – it is so interesting to discover or invent something fresh to please my family and friends.
Today I am cooking a wonderful pumpkin-and-onion soup. In this recipe I used three kinds of onions: leek, yellow and green onion.
Toasted bread, cheese and sprinkles of green onion play a really important role giving this flavorful soup richness, a bright taste as well as a gorgeous look.
Butternut-and-Onion Soup (or Pumpkin)
one 3-qt pot
- 1 butternut (approx. 2 lb), peeled and cut into cubes (or pumpkin)
- 1 leek (except the very dark green parts), well washed, sliced
- 1 medium onion, chopped (I used ½ Spanish onion)
- 1 carrot, chopped
- 2 large garlic cloves, minced
- 1 tsp sweet paprika
- ½ tsp curry powder
- Pinch of cayenne pepper
- Black ground pepper
- 2-3 tablespoons olive oil
- ½ cup cream (half-and-half or heavy)
- 2 ¼ – 2 ½ qt vegetable or chicken stock (see Tip)
- Bread toasts for serving
- Grated cheese for serving (cheddar, Gouda, gruyere and similar)
- Chives or green onion for serving
In a soup pot, heat the olive oil, add the yellow onion and cook for 5-7 minutes until slightly golden.
Add the garlic, cumin, curry powder, cayenne pepper. Cook for 30 seconds.
Add the leek, carrots, butternut, salt, and black pepper. Add the stock.
Bring to a boil then lower the heat and cook covered for 17-20 minutes. Vegetables should be soft.
Remove from the heat. Blend to make a puree. (I used an immersion blender).
Stir in the cream and adjust the spices.
Serve with one or two toasts sprinkled with cheese and chives or green onions.
You can use water in place of the stock – for richer flavor add 1 tsp ground coriander, ½ tsp each ground fennel and celery.
Cook with pleasure!