I love orange veggies! They seem so much sweeter to me than other colored veggies. Perhaps they have a higher sugar content? Or maybe it’s just because orange is my favorite color. I used to have an orange kitchen and I found it so inspiring – all my best ideas happened in that kitchen.
I used to avoid butternut squash because I despised preparing it. I mean it’s horribly un-fun to peel and then unless you have a $1200 fancy knife set it’s next to impossible to cut up without breaking into a sweat.
Guess what? You don’t have to peel it! You don’t have to cut it up! It’s actually just as easy to bake as a potato!! Just pierce it with a fork, make sure to remove any of those grocery store stickers (don’t want it to go up in flames or something in the oven), and bake it! I know I’m using a lot of exclamation points but it really is exciting for someone who used to battle squash preparation!
This is what my veggies looked like going into the oven. And yes, I used one of my old beat up pans. I know you have them too in the back reaches of your cabinet.
Ok so that part of the recipe is obviously easy. The only thing you need is patience while they bake. The next steps involve a little sauteing and simmering. Oh and blending. That’s pretty much it. Easy peasy lemon squeezy as the kids would say.
This soup is definitely going to be part of my Thanksgiving dinner (bonus, it’s vegetarian and easily made vegan).
Tip: Make it the day before Thanksgiving. On Thanksgiving day put it in a small crockpot to heat up & keep warm until dinner.
- 1 pie pumpkin (or 1 can pureed pumpkin)
- 1 medium sized butternut squash
- 1 large sweet potato
- 1 tablespoon olive oil
- ⅓ cup chopped onion
- 3 pitted medjool dates (optional)
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup white wine
- 3 cups broth (vegetable or chicken)
- ⅓ cup pine nuts, roasted
- half & half (optional)
- Preheat oven to 375. Line a baking sheet with foil. Pierce pumpkin, butternut squash, and sweet potato with a fork several times. Wrap sweet potato in foil. Set all 3 on the baking sheet and bake until fork tender. Approximately 1 hour for the pumpkin and 1 hour 30 minutes for the squash and sweet potato. Cool until you can safely handle them.
- Once cool slice the pumpkin & butternut squash in half, scoop out the seeds, and then scoop out the pulp. Cut sweet potato in half and scoop out pulp.
- In 4-quart or larger saucepan heat the olive oil over medium high heat. Saute onion, dates, salt, and pepper until onion is soft. Deglaze the pan with white wine, stirring to get the browned bits. Stir in broth, pumpkin, butternut squash, and sweet potato. Bring to a boil, then lower to a simmer and cook 20 minutes, stirring occasionally.
- Working in batches if necessary, puree soup in blender until smooth.
- Optionally serve with a drizzle of half & half and top with pine nuts.