pumpkin soup...

                                                 {Via}

I just love fall and all the wonderful comfort foods.  It's raining in DC today and chilly so I thought what better way to make the day warm and cozy than to give you a great recipe for soup.  I know we are starting to see pumpkins everywhere so grab one and try this recipe but you'll see you can also use butternut squash.  It's another great one from Martha Stewart.

Ingredients:

2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded

1 onion, peeled and quartered through the stem

2 shiitake mushrooms, stemmed, caps wiped clean

1 garlic clove, peeled

1/2 cup olive oil

Coarse salt and freshly ground pepper

5 cups homemade or store-bought low-sodium vegetable stock

Directions:

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.