With the nights drawing in and autumnal veg at its best, I wanted a thick, warming soup made from the season’s treats.
The butternut squash and pumpkins looked lovely at the Farmers’ Market so picked a few up knowing they would make a beautifully orange Halloween soup. Just as I was getting ready to roast the veg and make the soup with Food Network in the background, I saw Barefoot Contessa where Ina was making such a soup but instead of using fresh pumpkin, she used pumpkin puree. She explained fresh pumpkin would be too stringy in the soup and as I had a tin of pumpkin puree so decided to go with her plan and use the pumpkin for another dish.
Then, time to add the puree and broth…
As the squash cooks, it starts to break down and thicken the soup.
The only changes to the recipe I made were to add dried tarragon (about 3 tbsp) and I omitted the 1/2 and 1/2 for a healthier version. I added a few shavings of Parmigiano Reggiano when serving which turned out to be the perfect accompaniment. Pairs well with a crisp, Sauvigon Blanc.
Ina Garten’s recipe is here.
Finished product – mixing the butternut squash and pumpkin ensures a full-bodied soup. It is a nice starter for dinner or a good choice for lunch with a bit of bread or salad.