Creamy Squash Soup in a Pumpkin Recipe

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A special, festive harvest soup.
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  • 3 pounds to 4 pounds of butternut squash
  • 1/4 cup butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • salt and pepper, to taste
  • 1 onion, finely diced
  • 1 cup apple cider
  • 2 cups whole milk
  • 1/4 cup brown sugar
  • 1 stick cinnamon
  • 8 ounces heavy whipping cream
  • 6 to 8 small pumpkins
  • bacon bits
  • roasted pecans, chopped
  • fresh parsley
3 hrs
2 hrs
  • Preheat oven to 350° F.
  • Cut unpeeled squash into very large chunks. Place chunks in large baking pan or roaster. Dot chunks with butter and sprinkle with 3 tablespoons of brown sugar, 1 teaspoon cinnamon, cloves, salt, and pepper.
  • Cover container with foil and bake 1 to 1½ hours or until very tender.
  • Remove from oven. Keep covered for 10 minutes; the steam will continue to soften the squash.
  • While squash is baking, simmer 2 cups of milk, 1/4 cup brown sugar, and a cinnamon stick in a small saucepan for approximately 10 minutes. Remove cinnamon stick.
  • In a large heavy pan, combine squash, milk mixture, diced onion, and apple cider. Simmer for about 30 minutes. Cool slightly.
  • Purée mixture in food processor or blender. Reheat on low temperature before serving, adding whipping cream and seasonings.
  • Serve in fresh pumpkins: Cut off approximately 1/4 of the top of the pumpkin. Reserve the top, leaving the stem on to be used as a handle. Clean the inside of the pumpkin, removing the seeds and pulp. A melon baller works well to remove all of the pulp. Rinse the inside out with cold water and place the tops back on, store in the refrigerator.
  • Just before serving, set out pumpkins. Fill pumpkins with hot soup mixture, garnish as desired and serve immediately with the lid on. The pumpkin is raw and should be kept cool before using to prevent spoilage and drying out. May garnish the lid of the pumpkin with fresh greens and/or parsley.
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