Homemade Pumpkin/Butternut Squash Soup | Just A Pinch Recipes
Preheat oven to 350f (175c). Cut the pumpkin in half, and scoop out all the pumpkin brains. Do the same for the butternut squash. Chef’s Note: Don’t use the big...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pairing knife
- Pot
- Wooden spoon
- Food processor
- Serving bowl
- Kitchen scale
- Spoon
- Ladle
- Measuring spoon
- Grater
- Immersion blender
- Hand mixer
- Chef's knife
- Cutting board
Ingredients
- 1 medium pumpkin, the small cooking variety, 4/5 pounds
- 1 medium butternut squash, about 2 pounds
- 2 tablespoon(s) olive oil, extra-virgin
- 3 cup(s) chicken stock, freshly made, if you have it
- 1/4 cup(s) heavy cream, or half & half
- 1/4 cup(s) maple syrup
- 1/4 teaspoon(s) nutmeg, freshly ground
- - salt and freshly ground black pepper, to taste
- - fresh cinnamon, for garnish (optional)
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