Monday, September 21, 2009

pumpkin & butternut squash soup

my lovely sugar pie pumpkins. there was the butternut squash too, but it just looked funny when i sliced it open. of course i saved the seeds for later; i've had them soaking in salt water for a few hours and i'll roast them with a little cayenne pepper.

after cooking the pumpkins (cut side down, with a cup of water in the roasting pan) for a little over an hour (350°F). i only roasted the butternut squash for 50 minutes, but i probably could have given it longer.

this photo turned out nice, but don't be fooled, the blender didn't work at all. i could smell it burning out. instead i hauled down my roommate's heavy duty food processor, which after i had spent quite a while making sure everything was connected properly (my first time! and no roommate or instructions to be found!) was very fun to use.

i cooked the onion up in my saucepan with olive oil and added the garlic. i poured about a litre, maybe more in the end, vegetable stock into the pot. to this i added the full rosemary sprigs, some thyme leaves, black pepper, some cumin and a little cayenne pepper (i could have added more.) then i poured in the butternut squash and pumpkin puree and let the whole thing simmer a while. i removed the rosemary and blended the whole pot down with an immersion blender. i never knew before just how useful an immersion blender can be. oh and i added almost 1/4 cup of grated parmesan.

it was thick and filling and there is still lots of it. very tasty with parmesan toasts.

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