Last year I signed up for the free local box from Greenling. I was super excited to receive a giant bin of beautiful, fresh fall vegetables at my doorstep when I returned home from work. I vowed to make all four recipes that came with the contents of the box.
My favorite recipe was the Butternut Squash Pumpkin soup. The first time I made it, I brought some for my coworker to try. She told me it tasted like sunshine, so I decided to call it Sunshine Soup. I wanted to make a big batch this week so I can enjoy some now and freeze some for later. If you are interested in a pictorial of soup made my an extremely talented and skilled chef, then you may need to find another blog. If you would like to see a clueless 20-something sloppily make some soup, then please read on!
I doubled this recipe today, so I will provide the actual measurements from the recipe. I don’t know why I ever think it is a good idea to double a recipe. Logically, it seems like a great way to make more. I don’t understand why it doesn’t always work out that way. Either way, this soup is delicious and it hard to mess up. However, preparing this soup does take a bit of work. It could also be because I haven’t invested in a good set of knives and the ones I currently have are all pretty dull. ANYHOO, this is how I make Sunshine Soup!
1 Butternut Squash
2 Mini Pumpkins
1 Cup Leeks
2 Small Cloves Garlic
1/4 Cup Olive Oil
Salt & Pepper
5-6 Cups Vegetable Broth
2 Teaspoons Brown Sugar
A Few Pinches of Freshly Grated Nutmeg
1/4-1/2 Cup Cream
- Preheat your oven to 375
- Cut your butternut squash and pumpkins into 2 inch cubes. Remove the seeds and “fibrous bits” (lol).
- Now, I really struggled to find mini pumpkins in November. Apparently, Fall is over once Halloween is over and the gourd selection becomes limited. I have made this soup with canned pumpkin. It is not the same. I decided to use a pie pumpkin much to the Whole Foods cashier’s chagrin. I explained that I will use it in the soup anyway and she looked at me like a three-headed monster.
- Is there any rhyme or reason to the technique of cutting up a butternut squash? Probably, but I have not figured it out. I chopped away at these bad boys for an hour.
- Chop the white parts of the leeks and peel the whole cloves of garlic
- I never actually know where the “white part” of the leeks technically start, so I chop off anything that looks to be categorized as the “leafy part” and I use what’s left.
- Want to know the trick to peeling garlic without having your hands smell like it for days? Me too.
- Arrange the butternut squash, pumpkin, leeks, and garlic on a baking tray.
- I lined my baking pans with foil and sprayed them with non-stick cooking spray because I hate cleaning. (spoiler alert: I still had a lot to clean)
- Season with olive oil, salt, and pepper. Place in the oven and bake for 25-30 minutes.
- I don’t own anything like an olive oil spritzer, a functional salt shaker, or an industrial strength pepper grinder. I poured the olive oil on and hoped that it would somehow disperse during the baking process.
- I gave up on using this dinky pepper grinder and grabbed the black pepper from my spice rack. I quickly realized I was pouring on OREGANO and thought it might be a good idea to actually use pepper. Luckily, it was not enough oregano to make a difference.
- Once the squash is fork tender, remove and let cool
- A FAIR WARNING: Do NOT put your face down by the oven when you open it to smell it because it will be tempting. Steam will come out to destroy your face. I am SO lucky that I still have eyelashes today.
- It will smell wonderful. Do not eat it all before it cools.
- Once everything has cooled, use a spoon to scrape away the squash and pumpkin from the rind. Place the squash, pumpkin, leeks, and garlic into a medium sized pot.
- You will eat a lot during this process
- The pumpkin will come right off the rind, but the squash leaves some gunk behind
for you to eat
- Warm up 3 cups of vegetable broth in a saucepan.
- Season with freshly grated nutmeg
- I am not sure what “freshly grated nutmeg” is, so I used Walmart ground nutmeg from a plastic jar
- Use an immersion blender to mix ingredients together. Keep adding broth until you reach your desired consistency.
- Add more salt, pepper, and nutmeg and season to your liking. Add 2 teaspoons of brown sugar and cream. Let simmer for 30 minutes.
- Luckily, I did not add oregano this time
- I used fat free milk instead of cream. Of course cream would have been better.
- Serve in your bowl or mug of choice and enjoy by the fire!
- I paired mine with an Asiago Sourdough and Applewood Smoked Cheddar grilled cheese sandwich. Oh. Em. Gee.
Thanks for stopping by! See y’all next time…