Spiced like apple pie, this creamy pumpkin soup can be made with any winter squash. Try a butternut squash or pie pumpkin for a creamy orange color.
- 1 large butternut squash or pie pumpkin
- 1 onion, diced
- 1/2 lb butter, melted
- 2/3 cup flour
- 4 cups chicken stock
- 1/2 cup coconut milk
- 3 cups apple juice
- 1/2 tsp balsamic vinegar
- 1 tsp soy sauce
- 1/4 cup sugar
- 1 Tbsp cinnamon
- 1 tsp salt
- 1/8 tsp white pepper
- 1/8 tsp nutmeg
- 1/2 tsp curry powder
- 1/8 tsp cayenne pepper
- Preheat oven to 350 degrees
- Split squash in half lengthwise and remove seeds (save for roasting). Brush inside of squash with butter. Bake for one hour or until tender.
- While squash is baking, sauté onion in melted butter until translucent. Remove from heat and stir in flour to make a roux. Set aside.
- Combine chicken stock, milk, apple juice, balsamic vinegar, soy sauce, sugar and seasonings in a stock pot and bring to a boil.
- Add onion and flour mixture to boiling stock, stirring constantly with a whisk. Stir until smooth then simmer for 20 minutes.
- Remove squash from the oven and let cool. Remove pulp.
- Blend with enough of the soup to purée smoothly. Add to soup and stir. Check seasoning.
- Serve warm topped with cinnamon and pomegranate seeds if desired.
Makes approximately 10 cups
Photo by Charity Maurer
Adapted from a recipe by the Cottage Place