Butternut Squash and Pumpkin Soup
This slightly sweet, low-fat soup provides a cornucopia of heart-healthy antioxidants, carotenoids, and bioflavonoids. Served in a pumpkin, it makes a grand opening to a holiday meal.
1 medium pumpkin or 6 mini pumpkins
2 1/2 pounds butternut squash or any orange-fleshed winter squash
3 cups vegetable stock
1 cup filtered water
1 small sweet potato, peeled and cut into chunks
1 cup carrots, peeled and diced
1 apple, cored and diced
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Wash pumpkin, cut off top and reserve for a lid. Scrape out seeds and fiber with a spoon. Cut squash in half lengthwise. Remove the seeds and fiber, and peel if waxed. Cut into 1/2-inch pieces and set aside.
2. Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender.
3. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches.
4. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.
Read the original article, Squash Recipes: 3 Recipes for Perfect Pumpkins and Savory Squash.