Butternut squash and pumpkin soup

Name: Butternut squash and pumpkin soup
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: ¼ cup (60 ml) olive oil; 1 red onion, chopped; 4 cups (1 L) pumpkin flesh, cut into cubes; The flesh of ½ butternut squash, cut into cubes; 2 medium Russet potatoes, peeled and diced; 1 turnip, peeled and diced; 1 sweet potato, peeled and diced; 2 tbsp (30 ml) freshly grated ginger; ½ tsp (2 ml) cumin; ½ tsp (2 ml) curry powder; ½ tsp (2 ml) turmeric; ¼ cup (60 ml) dry white wine; 4 to 5 cups (1 to 1.25 L) chicken or vegetable broth

Preparation 45 min
Cooking 1 h
Servings 6 to 8
Freezing Absolutely

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Ingredients

¼ cup (60 ml) olive oil
1 red onion, chopped
4 cups (1 L) pumpkin flesh, cut into cubes
The flesh of ½ butternut squash, cut into cubes
2 medium Russet potatoes, peeled and diced
1 turnip, peeled and diced
1 sweet potato, peeled and diced
2 tbsp (30 ml) freshly grated ginger
½ tsp (2 ml) cumin
½ tsp (2 ml) curry powder
½ tsp (2 ml) turmeric
¼ cup (60 ml) dry white wine
4 to 5 cups (1 to 1.25 L) chicken or vegetable broth

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Preparation

In a large pot over medium heat, pour in ¼ cup (60 ml) olive oil and add the onion. Cook 2 minutes, stirring.
Add the remaining vegetables, the ginger and the spices, then season generously with salt and pepper. Stir and cook 10 to 12 minutes, stirring, to caramelize the vegetables. Add more oil as needed.
Add the white wine and scrape the bottom of the pot well to lift all the flavour. Cover with broth, then stir.
Bring to a boil, reduce to low heat and cover. Simmer 45 minutes, or until the vegetables are extremely tender. Purée, taste and adjust the seasoning if needed.