Roasted Pumpkin Soup

Oh, YUM. This was the perfect fall combination. The soup was delicious and, paired with the flautas, a filling meal. I doubled the recipe and froze one batch for later.


2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded (I used one large acorn squash)
1 onion, peeled and quartered through the stem
2 shitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
salt and pepper
5 cups vegetable stock (I used chicken)


Preheat oven to 450. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimed 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 (I didn't remove the skins. They are packed with nutrition and pureed just fine after baking).

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 (I poured everything into my Vita-mix and then returned it to the pot, just stirring in the rest of the broth). Bring soup just to a simmer. Remove from heat, and season with salt and pepper.