Butternut and acorn squash soup

English: Cucurbita pepo (acorn squash). Locati...
English: Cucurbita pepo (acorn squash). Location: Maui, Foodland Pukalani (Photo credit: Wikipedia)
Onions on a neutral, mostly white background
Onions on a neutral, mostly white background (Photo credit: Wikipedia)

I decided that I would eat my still life, autumn display.  I had made a butternut squash soup before and an acorn squash soup, but never did I put the two together.  I started out with about 3 tablespoons or so of butter and melted it into a pot, I added 1 sliced, sweet onion with about 4 fresh sage leaves.  I let it cook for about 5 minutes or more because it was so tough cutting up my acorn squash and butternut squash.  I would advise cutting them up in cubes prior to cooking the onions.  I then added the cut up squash.  I let it cook for about 3 or 4 minutes with the onions.  Then I added about 4-5 glasses of water and two bouillon cubes.  I let it cook for a while till the squash was tender.  It was too thick, so I added more water, each time letting it cook together well.  This soup can be thick or thin depending on taste.  I like it in between.  I used the hand blender to mix it all up.  I cooked it some more.  I saw many recipes that added heavy cream, yogurt, or even cream cheese.  I had none of the above, but I did add about 1/3 cup milk, or one big pour.   It added to the creamy-ness and made the soup silky smooth.  It was delicious.  At the end add a bit of nutmeg.  I served this in my Japanese Ramen bowls which made it look nice, but the photo doesn’t do it justice.  The lighting was bad and we didn’t eat till 10pm.  My husband came home super late from work.  I served this with some french bread. I buy the – french small french baguette from trader joes.  I put them right in the freezer.  When I want them, I just heat the oven up to 350 and pop the frozen par-baked bread in for about 10 minutes. It turns out great.  No preservatives and the closest thing to fresh baguette I get in Rancho Palos Verdes.  This dinner is very inexpensive, filling and yummy.  Enjoy.

5 tbls of butter

1 onion sliced or chopped

1 acorn squash, peeled, seeded and cubed

1 butternut squash, same as above

2 bouillon cubes-chicken or vegetable

1/3 cup milk

4-5 sage leaves or dried sage

pinch of nutmeg and salt

Cucurbita moschata 'Butternut'. Original descr...
Cucurbita moschata ‘Butternut’. Original description: Courges butternut (Cucurbita moschata) Photo JH Mora, septembre 2005 (Photo credit: Wikipedia)

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