Pumpkin, Butternut Squash & Sage Soup

I love soups. Love, love, love them. The best soups, to me, are those in which you throw everything you have on hand in a pot and hope for the best. And this soup recipe is exactly that–the best.

Calling this “soup” is negligible since it was thick enough to be considered a “fall vegetable mash.” There is so much room for variation in this recipe, so don’t feel that anything is precise. In fact, nothing that I create in the kitchen is ever precise–and that is exactly why I’m a horrible baker. My motto: a little of this, a little of that–and a whole lot of garlic!

Pumpkin, Squash & Sage Soup

WHAT YOU’LL NEED

  • 1 medium pumpkin (I used two small gourds)
  • 1 small butternut squash
  • 1 large yam
  • The above ingredients can be used interchangeably or just use more of one
  • 4 tsp olive oil
  • 2-4 celery stalks, cut in 1″ sections
  • 2 shallots, sliced
  • 4-6 cloves garlic, minced
  • 6 sage leaves
  • 4 sprigs thyme
  • 1 quart vegetable stock
  • 1 tsp cumin
  • Salt and pepper to taste

WHAT YOU’LL DO

  1. Heat oven to 400 degrees
  2. Dice squash, sweet potato, and pumpkin into small cubes (leaving aside pumpkin seeds). Mix with 2 tsp olive oil and salt and pepper. Roast in oven for 30-40 minutes, stirring occasionally.
  3. In dutch oven or large soup pot, heat remaining 2 tsp olive oil on medium heat.
  4. Add celery and shallots, cook 5-10 minutes or until celery starts to soften
  5. Add garlic, cook 1 minute until browned
  6. Add vegetable stock, sage, thyme, and cumin. Bring to a boil, then reduce heat to low simmer.
  7. Clean pumpkin seeds and spread into one layer on cookie sheet. Bake 5-10 minutes, or until they begin to pop. Salt and pepper to taste.
  8. Remove cubed pumpkin, squash, and sweet potato from oven and add to soup stock. Let simmer uncovered for at least 10 minutes (more if you want softer, creamier soup).
  9. Puree soup with immersion blender until smooth.
  10. Serve with pumpkin seeds on top. Enjoy!