adharas' Pumpkin & Butternut Squash Soup

Another gem from adharas' local newspaper.

• 2 pounds pie pumpkin, halved and strings and seeds discarded
• 2 pounds butternut squash, halved and strings and seeds discarded
• 2 tablespoons unsalted butter
• 3 large carrots, chopped
• 4 ribs celery, chopped
• 2 large yellow onions, chopped
• 1 medium bulb fennel, chopped
• 12 cups chicken broth, vegetable broth or water
• 4 teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoons ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ cup pure maple syrup
• 1 cup heavy whipping cream
• Salt and pepper to taste

Preheat oven to 350 degrees.

In shallow baking pan, arrange pieces of pumpkin and squash, cut sides up. Bake 45 minutes or until soft. Scoop out pulp. You should have 6 to 8 cups. Transfer to food processor or blender, in batches if necessary, and puree. Set aside.

In large heavy kettle, heat butter over medium heat until foam subsides. Add vegetables and cook, stirring occasionally, until they begin to soften, 10 to 12 minutes.

Add broth, reserved squash, cinnamon, nutmeg, cloves, ginger, garlic and black pepper and simmer, covered, 40 minutes

Stir in maple syrup and cream and simmer, uncovered, 5 minutes. Season with salt and pepper.

Cool soup slightly and puree in small batches until smooth. Transfer to large soup pot and reheat if necessary. Makes about 10 to 12 main-dish servings.