This year, I am trying my hand at cooking and baking with a real pumpkin --- not just the cans of pureed pumpkin that line my pantry.I am also trying to branch out and give soup a try, I have never been a soup fan but I am coming to learn that homemade soup is far and above the soup that comes in cans.
I found the following recipe in the November 2012 issue of Women's Health Magazine, the article is called "Tastes Better Together: Butternut Squash + Cayenne". I made a few substitutions based on what I had and I also cooked it a little longer to blend the flavors.
It was awesome, made about 4 servings and is pretty healthy for you. I served it with cornbread, which was a great complement to the soup. I would definitely suggest giving it a go!
1/2C chopped white onion
1 tbs butter
3C cubed pumpkin, rinds on
1 Granny Smith apple - cored, peeled, and chopped
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 3/4C chicken stock a la Book of Jimmy
1/2C fresh apple cider
- In a large saucepan, saute onions in butter over medium-high heat for 3 minutes.
- Add the rest of the ingredients, cover and reduce heat to medium.
- Cook for 15 minutes.
- Transfer soup to a blender and puree until smooth.
- Transfer back to the saucepan and cook on low heat for 15 minutes.