This is an adaption of a recipe I found at Hide the Cheese. I substituted the squash and pumpkin puree for the pumpkin and changed the tomatoes to canned so that I could make this soup in the wintertime. I also added pumpkin pie spice instead of the hot pepper oil to compliment the pumpkin and squash.
|This is the soup prior to adding the pumpkin puree and tomatoes.|
pinch of red pepper flakes
1 medium onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
3 medium carrots, chopped
1 large package diced (or chopped) butternut squash (or one small-medium butternut squash chopped into small chunks)
1 teaspoon pumpkin pie spice
1/2 teaspoon curry
2 medium potatoes, peeled and diced
1 teaspoon salt
1-7 oz. can chopped tomatoes
1 small can pumpkin puree
Heat the olive oil in a large soup pot over medium heat. Add the red pepper flakes, onion, and garlic. Sauté until the onion softens, about 7 minutes. Add the celery and carrot and cook until they too begin to soften, about 5 minutes. Add the spices, potatoes, and diced butternut squash and stir to combine. Cover the vegetables with 8 cups water or vegetable broth and bring the soup to a boil. Reduce the heat and simmer uncovered until the potatoes and squash are soft, about 45 minutes. Add the pumpkin puree and the tomatoes and simmer for a few more minutes.
With a potato masher or the back of a wooden spoon, you may mash some of the vegetables, or you can blend the soup in a blender, depending on how smooth you would like the soup.