Fall is officially here! David Davenport’s soup will warm you up and give you all the pumpkiny goodness you are looking for (without all the sugar).
Pumpkin and Butternut Squash Soup
Bloomington Cooking School
1 15-ounce can pumpkin
2 butternut squashes
2 sticks salted butter
3 gala apples, peeled and diced
1 medium onion, diced
3 large carrots, peeled and grated
3 ribs celery, diced
2 garlic bulbs
2 32-fluid-ounce boxes chicken stock
1 cup Greek Gods plain yogurt, or to taste
2 teaspoons curry powder (Penzeys Maharajah recommended), or to taste
1) Cut the squash longways and remove the seeds and strings.
2) Cut off the tops of the garlic bulbs. Pour a small amount of olive oil into each bulb and tightly wrap the bulbs in foil.
3) Place squash (cut side down) and garlic on a pan lined with parchment paper. Bake at 350ºF until a fork easily penetrates the thick end of the squash.
4) Melt butter in a soup pan. Then cook apples, onion, carrots, and celery until soft. Remove from heat.
5) Squeeze meat from the roasted garlic bulbs into the mixture. Add 1 box of chicken stock and purée with an immersion blender until smooth.
6) Blend pumpkin, squash (scraped out of the shells), and yogurt into the mixture.
7) Whisk curry powder into a bit of the stock and stir into mixture. Add more stock until desired thickness is achieved.