Happy Autumn Everyone! The aspen trees around here are all a beautiful bright yellow, the birds are attacking my bird feeder to fill up before winter, and there is even some snow on the mountaintops. To celebrate the fall season and of course upcoming Halloween-time, I made this comfort-food, creamy soup using a real squash and a real pumpkin!

©EverydayCookingAdventures 2013

There was some serious prep needed to scoop the seeds out, make the glaze, bake them, and then scoop the pulp out of the cooked pumpkin and squash. But, the pumpkin was the easiest to scoop out as it had already separated from the outside peel while cooking. Awesome! Also, this prep meant I would now have seeds to roast later for snacking…one of my favorite fall recipes!

Into the oven you go ©EverydayCookingAdventures 2013

I used a hand-blender and over about 2 minutes blended it all at once right in the pot rather than pouring it in batches into my  standing blender…so much easier! This soup is wonderful! I loved the creamy texture and the soup was bursting with flavor, something some of my previous soups attempts have lacked. I topped it with a few roasted pumpkin seeds but they got soggy so skip that idea. Otherwise, what a great soup and I have enough for 2 more meals for both of us. This would be a great recipe for a dinner party though since it make a lot all in one soup pot. Here’s my squash soup:

Southern Living Pumpkin-Acorn Squash Soup ©EverydayCookingAdventures 2013

Pumpkin-Acorn Squash Soup

Recipe from: Southern Living, October 2009

Makes: 8 cups or 8 servings
Total Time: 1 hr 55 mins

Ingredients:

• 1 medium-size pie pumpkin (about 3 1/2 lb.)
• 1 medium-size acorn squash (about 2 lb.)
• 4 tablespoons butter, divided
• 2 tablespoons honey, divided
• 1/2 teaspoon salt, divided
• 1 medium-size sweet onion, chopped
• 4 teaspoons chopped fresh thyme
• 4 1/2 cups chicken broth
• 1/4 cup half-and-half
• 1 teaspoon cider vinegar
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Freshly ground pepper to taste

Directions:
1. Preheat oven to 400°F. Cut pumpkin and squash in half lengthwise, cutting through stem and bottom ends. Reserve seeds for roasting later. Place pumpkin and squash halves, cut sides up, in an aluminum foil-lined shallow pan.
2. Microwave 2 Tbsp. butter in a microwave-safe bowl (covered with a paper towel to prevent splatter) for 25 seconds or until melted; stir in 1 Tbsp. honey and 1/4 tsp. salt. Brush cut sides of pumpkin and squash with butter mixture.
3. Bake pumpkin and squash for 45 minutes or until tender. Let cool completely (about 15 minutes). Scoop out pulp, discarding shells.
4. Melt remaining 2 Tbsp. butter in a Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add thyme; sauté 1 minute or until fragrant.
5. Stir in broth and pumpkin and squash pulp. Increase heat to medium-high; bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, and let cool 10 minutes.
6. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven. Stir in half-and-half, next 4 ingredients, and remaining 1 Tbsp. honey and 1/4 tsp. salt. Cook, over low heat, stirring often, 3 minutes or until thoroughly heated. Serve immediately.