Fall isn’t official at our house until a warm bowl of this soup arrives on our table. It includes all the season’s flavors: apples, sweet potatoes, pumpkins, and butternut squash. A food processor or hand blender works just as well for blending the soup.
Spiced Butternut-Pumpkin Soup
- 2 Tbs butter
- 1 large sweet onion, diced
- 1 large red bell pepper,chopped
- 3 garlic cloves, minced
- 2 Tbs finely grated fresh ginger
- 1 medium butternut squash,peeled and cubed (about 13⁄4 lb.)
- 1 small pumpkin, peeled and cubed (about 13⁄4 lb.)
- 1 large sweet potato, peeled and cubed
- 1 large Granny Smith apple, peeled and cubed
- 1 (32-oz.) container reduced-sodium chicken broth
- 2 bay leaves
- 1½ tsp red curry paste*
- ½ tsp freshly ground black pepper
- ¾ cup whipping cream
- 1 Tbs fresh lime juice
- Garnish: fresh sage
- Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and saute 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.
- Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and add salt and pepper to taste.*1 teaspoon curry powder may be substituted.