Pumpkin & Acorn Squash Soup

This soup is the brain child of a large, uncarved pumpkin - and one too many acorn squashes I bought at the market.  I don’t carve pumpkins.  What was I thinking?  I cook things, I don’t carve them.  Often times I purchase food with the best intentions, and many of my meals come by way of items lying fallow in my fridge or on my kitchen counter.  Much like myself, these bodacious beauties were waiting to be loved.  I relate to my vegetables.  I relate to the roundness of a pumpkin and the misshapen nature of the acorn squash.  I feel for all vegetables large, awkward and in need of a little butter and sweetness to make them come alive.  This kitchen concoction was made with a lot of love, 1/3 cup of maple syrup, shallots and freshly grated nutmeg.  

Details right here.

3 medium acorn squashes (peeled and cubed)
1 pumpkin (4-5 lbs + flesh removed from skin and cubed)
6 shallots (minced)
6 T. butter
1 qt. chicken stock 
1/3 c. maple syrup
1 whole piece of nutmeg
1/4 c. half & half 
1/2 can of pumpkin (for added thickness if you feel so inclined)

-Heat the butter in a large soup pot over medium-high heat and add the shallots, stirring occasionally, until soft and fragrant, about 8 minutes
-Add in the acorn squash, pumpkin and broth and bring to a boil
-Add maple syrup, nutmeg and canned pumpkin
-Lower the heat and simmer for 45-50 minutes
-Remove from the heat and, using an immersion blender, or working in batches, transfer the mixture to a blender and puree until smooth
-Whisk the half & half and salt into the soup and season with pepper to taste
-Divide among warm soup bowls and NOM immediately - with homemade buttery croutons and spiced pumpkin seeds