This turned out much better than I anticipated, considering I had no real recipe since my pumpkin failed me. This is the recipe that I started to follow http://frenchfood.about.com/od/soupsandstews/r/Pumpkin-Gouda-Soup-Recipe.htm….and then I saw a few with smoked gouda instead. A lot of those had tons of bacon, too, and I wanted to keep it simple, like the original recipe I had seen.
Here we go…started with a large Yukon gold potato and a medium onion sauteed in butter. Added some stock. Let simmer for 30 minutes.
Trying to mash up the Yukon gold potato. Not working too well.
Add in the baked (frozen sweet potatoes, and the roasted butternut squash. I used my immersion blender to smooth it out. A regular blender would be fine, or even a whisk, with some elbow grease!
Adding the grated smoked gouda, about 6 ounces and 1/2 cup of heavy cream, plus a little more chicken stock, about 2 cups.
Pureed it, and added about 2 more cups of chicken stock (about 5 t total), and a few sprigs of fresh thyme to. Let it simmer about 15 minutes to absorb the herbal flavor,…and tada! A very good soup!
What was supposed to go in this soup: a very small sugar pie pumpkin and a very small butternut squash. Pureed with a lot of smoked gouda cheese, yum yum. However, that pumpkin? Could not cut it! Even steamed it for an hour and it was still rock hard. Did not want to make a trip to the emergency room, so we chunked it into the compost pile, and pulled out some roasted sweet potatoes from the freezer.