The subtle sweetness of apple or pear elevates this creamy squash soup. Roast the fruit and vegetables first to give them a caramelized taste. Can be made several days in advance. Try substituting your favorite winter squash for the pumpkin.
Ingredients:
3 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 pie pumpkins, about 3 lbs total weight, halved and seeded
1 large Granny Smith apple or Anjou or Bosc pear, peeled, halved, and cored
2 yellow onions, quartered
6 cups chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
salt and freshly ground pepper
1/2 cup half-and-half or 1/2 cup plain yogurt
1 tablespoon unsalted butter
1/4 cup chopped fresh sage
Directions:
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.
In a small bowl, stir together the oil and vinegar. Brush the cut sides of the pumpkin, the apple halves, and the onions with the oil mixture. Place the squash and apple halves cut side down and the onions on the prepared baking sheet. Bake, turning the fruit and vegetables twice, until tender and lightly browned, about 30 minutes for the apple and 45 to 50 minutes for the vegetables. Transfer to a cutting board and let cool. Scoop out the flesh from pumpkin halves, discarding the peel. Coarsely chop the apple and onions.
Transfer the squash flesh, onions, and apple to a large saucepan and add the stock and nutmeg. Bring to a boil over medium-high heat and then reduce the heat to medium. Simmer until very tender, about 20 minutes. Remove from the heat and let cool. In a blender, puree the soup in batches until smooth. Return the soup to the pan, stir in the half-and-half, season to taste with salt and pepper, and heat through over medium heat.
Just before serving, melt the butter in a small frying pan over medium heat. Add the sage and saute until the butter browns lightly and the sage is crisp. Ladle the soup into warmed bowls and garnish with the sage butter. Serves 8 to 10.