As we settle into fall, temperatures continue to drop leaving us wanting comforting food to warm our souls. With pumpkins and winter squash available in abundance, this recipe is a perfect recipe for the family to enjoy. Serve with crusty garlic toast and salad for a light wholesome meal.
1 T. olive oil
2 leeks, sliced ¼” thick and rinsed (white and light green parts)
2 celery stalks, sliced
1 garlic clove, chopped
1 small pie pumpkin, halved and seeds removed
1 small butternut squash, halved and seeds removed
1 15 oz. can of pumpkin puree
6 cups vegetable broth or stock
1 ¾ t. salt
¼ t. ground black pepper
1 T. fresh rosemary, chopped (garnish)
- Preheat oven to 350˚F.
- Cut pumpkin and squash in half and scoop out the seeds. Place cut side down on lightly oiled foil and bake in oven for 30-45 minutes until a fork pierces the skin and comes out easily.
- Flip squash flesh side up and cool slightly. Scoop out the flesh into a medium bowl and set aside.
- In a large stock pot or Dutch oven heat oil over medium heat. Add leeks, celery and garlic. Cook stirring often until softened, about 5 minutes.
- Add pumpkin, squash, pumpkin puree and broth. Stir to combine and simmer for 20 minutes. Stir in salt and pepper.
- Working in batches, ladle soup into blender and puree until smooth.
- Serve with chopped rosemary to garnish.