If butternut isn’t in season or readily available, use any other pumpkin or hard squash you can get your hands on. I’m sure Erin and I would both agree that the results are not to be missed.
Adapted slightly from Easy Everyday Eats
1/2 large pumpkin, like butternut or Queensland Blue (approx 4 cups chopped)
1 large shallot, diced
4 cups chicken stock
1/2 cup light cooking cream
Pinch dried thyme
Pinch freshly grated nutmeg
Black pepper, to taste
Fresh sage leaves, for garnish
Drop of canola oil, for frying
In a large, heavy-bottomed pot, heat a small amount of canola oil (or butter) and gently sauté the shallots until fragrant and translucent. Meanwhile, peel and chop the pumpkin and carrots into large bite-size pieces. Add the pumpkin and carrots to the shallots, along with the thyme and black pepper, and sauté together 3-4 minutes.
Add enough stock to cover the vegetables. Bring to a boil, then reduce and simmer 15 minutes until the pumpkin and carrots are fork-tender.
Puree the vegetables and stock with a stick or standing blender until smooth. Stir in the light cream and nutmeg. Ladle into bowls and serve immediately with toasted soldiers, and garnished with fresh sage.
Audio pairing: Junip, “Always”