Pumpkin and Butternut Creamed Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 cups cubed butternut squash
• 2 tablespoons butter
• 3 carrots, chopped
• 1 large onion, chopped
• 1 cup chopped celery
• 1 cup heavy cream
• 1 cup sour cream
• 8 cups chicken broth
• 1 tablespoon ground nutmeg
• 1 teaspoon ground black pepper
• salt to taste
• 6 small sugar pumpkins, halved and seeded
• 1 cup grated Asiago cheese, divided

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Place the pumpkin halves cut side down on a baking sheet and roast for about 40 minutes, until a knife slides easily into the flesh. Scoop the flesh out and set it aside.

2. Melt the butter in a large pot over medium heat. Add the onion, carrots and celery and cook for 8 minutes, stirring, until softened.

3. Add the cubed butternut squash, chicken broth, ground nutmeg and black pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, until the squash is very tender.

4. Add the roasted pumpkin flesh to the pot. Blend in batches until smooth, then return the soup to the pot.

5. Stir in the heavy cream, sour cream and half of the grated Asiago cheese. Warm gently over low heat for 5 minutes without boiling, then season with salt to taste.

6. Ladle into bowls and top each serving with some of the remaining Asiago cheese.