This soup is a really great Thanksgiving starter course. Like my Fairytale Butternut Squash Soup, this soup is made by pureeing the pulp of two kinds winter squash (pumpkin and acorn squash) with some chicken broth and onions. This soup has a bit of a spicy bite to it though thanks to the thyme! I highly recommend making the whole wheat croutons. They’re just delicious in the soup.
1 medium pumpkin (about 3.5 lbs)
1 medium acorn squash (2 lbs)
4 tablespoons of butter, divided
2 tablespoons of honey, divided
1/2 teaspoon salt, divided
1 medium size sweet onion, chopped
4 teaspoons chopped fresh thyme
1 teaspoon chopped fresh sage
5 cups chicken broth
1/4 cup of 2% milk (or half and half)
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 teaspoon of pumpkin spice
Fresh ground pepper
Whole wheat croutons (recipe below)
Toasted pumpkin seeds
Preheat oven to 400 degrees. Cut and clean pumpkin and squash. Place the pumpkin and squash pieces on an aluminum foil lined baking sheet.
Heat 2 tablespoons of butter in the microwave until melted. Stir in 1 tablespoon of honey and 1/4 teaspoon of salt. Brush the sides of the pumpkin and squash with the mixture.
Bake the pumpkin and squash pieces in the oven for 45 minutes or until the pulp is tender. Let cool completely (this is important!) for about 20 minutes. Scoop out the pulp with a large spoon and discard the shells.
Melt 2 tablespoons of butter in a Dutch oven over medium heat. Add onion, saute for about 5 minutes until tender. Add thyme and sage; saute 1 minute.
Add the broth and pumpkin and squash pulp. Increase the heat to medium-high and bring to a boil. Reduce heat to low and simmer 10 minutes. Remove from heat and let cool another 10 minutes before adding it to a food processor or blender in batches to puree. After pureed, return the soup to the Dutch oven. Stir in milk, cider vinegar, ginger, nutmeg, pumpkin spice and freshly ground pepper. Stir in 1 tablespoon of honey and 1/3 teaspoon of salt. Cook over low heat and stir often.
Ladle into serving bowls and garnish with pumpkin seeds or whole wheat croutons or both. Serve immediately.
6 slices of good crusty whole wheat bread
3 tablespoons of butter
2 tablespoons of olive oil
1 tablespoon of dried thyme
1 teaspoon of garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees. Chop the bread into large chunks and add to a mixing bowl. Melt the butter in the microwave. Pour the butter and olive oil over the croutons and immediately mix well. Sprinkle the thyme and garlic powder over the top. Spread the croutons on an aluminum foil lined pan. Bake for 15-20 minutes or until browned.