Last of Fall Soup

It's December. Blek. Most people are pumped for the first snowfall, Christmas, and the prospect of finding a 20 in their winter coat pocket from last year. I, however, am in denial. I LOVE Fall. I MISS Fall. Come back, Fall, you never stay long enough. Winter on the other hand, has no difficulty feeling comfortable in my space and always always always overstays it's welcome.

So I'm in denial. And I'm cooking like it's Autumn, even though I'm simultaneously decorating my house for the holidays... sigh. So in true Emily fashion, I've had a squash in my house since Thanksgiving. Canadian Thanksgiving. October. Luckily squash lasts for a LONG time, but I was pushing it, as I always do with perishable foods... Will I ever learn? Oh and did I mention I've had a half-full can of pumpkin in my fridge as well? Yep. But don't judge because it made this fab soup and now you can too :)

Pumpkin Squash Soup
1 butternut squash
1 C canned pumpkin
1/2 red onion
2 cloves garlic
1/2 C water
1/2 C white wine
1/2 box chicken stock
steak spice, salt, pepper to taste


Cut the squash in half and then in half again, discard the seeds, rub on some olive oil and salt and pepper to taste. Then bake at 375 for about an hour, or until a fork can go into it really easily.

In a big honker of a pan, saute garlic and onion in olive oil and add some steak spice to taste.


After 5 min or so, add your baked squash, the pumpkin, and continue stirring and cooking on med-high. Then add the water, wine, and chicken stock, crank it up to high, let it boil for a bit, then back down to low. I used an immersion blender to blend it up, but a normal blender might even work better. Blend it as much as you want. I left mine kind of chunky. Its fun eating soup and having to chew, I think.


Enjoy immediately, or keep in the fridge for up to a week.

When you're reheating it though, be careful not to burn your hands on the bowl, and drop it on the floor and all over your husbands hockey equipment. Just sayin'.