Using Van Dorn Gourmets’ Steak and Chop Seasoning

 

        Ingredients:

        1 medium Butternut squash, halved and seeded
        1 small pumpkin, halved and seeded
        3 Tablespoons butter
        1 large onion, thinly sliced
        1-1/2 quarts vegetable stock, or chicken stock
        1 Tablespoon Van Dorn Gourmets Steak & Chop Seasoning 

        2 Tablespoons olive oil 

        Salt and pepper
        Creme fraiche for garnish

 

Directions: Preheat oven to 425 degrees F.   Brush a little olive oil on a baking sheet and place the squash and pumpkin cut side down.  Bake until tender, about 45-50 minutes.  When cool enough to handle, scoop the pulp out of the shell.  You should have 6-7 cups of pulp.  Set aside.  This first step can be done a day in advance, if necessary.  Melt the butter in a large saucepan over low heat.  Add the sliced onions and cook until soft and translucent, about 8-10 minutes.
Add the squash, pumpkin pulp, stock, and Steak & Chop Seasoning and simmer for 30 minutes. Using a blender or food processor, puree the soup until smooth.  Strain through a medium strainer back into saucepan to keep warm.  Season with salt and pepper to taste.  Serve in soup bowls with a dollop of creme fraiche for garnish.

Makes 6-8 servings

Roasted Butternut Squash & Pumpkin Soup