Pumpkin Butternut Squash Soup

Pumpkin Butternut Squash Soup
Adapted from Joy The Baker

1 medium sugar pumpkin
1 medium butternut squash
1 cup leeks
2 small cloves garlic
1/4 cup olive oil
salt and pepper
5-6 cups vegetable broth
1/4-1/2 cup half and half
2 tablespoons brown sugar
1/2 teaspoon coriander
1/4 teaspoon curry
salt and pepper to taste
sour cream

Preheat oven to 375 degrees F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked. If you think it?s easier to peel the pumpkin and squash before baking, then go right ahead.

Slice the white flesh up until the green stalks of several leeks. Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper. Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.

Remove from the oven and allow them to rest until cool enough to handle.

When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan. Add the roasted garlic and leeks to the pan too. Add 3 cups of warm vegetable broth and using a hand blender, blend and breakdown the squash flesh with the broth. If you don?t have a hand blender, blending the chunky soup in a regular blender in batches should work too. Add 2 to 3 more cups of broth and blend until you?ve reached the desired consistency. Add sugar, coriander, and curry.

Cook soup over medium heat for 30 minutes. Add cream and salt and pepper to taste. Stir. Serve warm with a dollop of sour cream.

Come and join me for Potluck Sunday!