Pumpkin Butternut Squash Soup

During the summer I found a couple of packages of Heritage Butternut Squash Seeds.  We threw them into the ground and with the heat hoped for the best.  They sprouted and the plants grew, and we had a great crop of butternut squash.  I kept of few of them for our own use and then let the Berkshire hogs feed on the rest.  They cleaned it up in a few hours. Berkshire Hogs love squash.  It is also a natural wormer.

The pumpkins we did not grow.  We bought them from Fassnight Farms on Fort Road in Springfield, MO.  I quartered the pumpkin and the squash and roasted them.  Before I put them in the oven I coated them with a little Olive Oil.  Put them in a 400 degree oven and roasted them until they were fork tender which took about 45 minutes.

Saute carrots, onion and celery until they are soft.  Spoon the pumpkin and the butternut squash out of the shells.  Add to the pot and cook for a few minutes.  Add the chicken stock to the pot and bring to a boil.  Once it has boiled, turn down to medium.  Simmer until the vegetables, pumpkin and squash are soft.  Blend the contents in the blender to a puree.  If the puree is to thick add chicken stock.  At this point salt and pepper to taste and a little cayenne and cinnamon.

Pumpkin/Butternut Squash Soup before blending it:

The soup after being pureed:

The finished Pumpkin/Butternut Squash with a dollop of Marina’s Cranberry Chutney.