Spicy Squash Soup

The chilly nights of October are almost over and pumpkins, squashes, and gourds are everywhere! Enjoy this spectacular fall soup with a hunk of warm crusty French or sour dough bread and a salad. Try a salad of greens, blue cheese and walnuts with basic balsamic vinaigrette and put the soup in a small hollowed out pumpkin for that extra special touch.

4 cups roasted pumpkin
4 cups roasted butternut squash
1 cup fat free sour cream, or full fat if you like
¼ cup fat free half and half
2 tbsp butter
1 ½ cups finely chopped leek, white and pale green parts only
6 cups chicken stock
2 tsp kosher salt
1/8-1/4 tsp cayenne pepper depending on your desire for spice
2 tsp crushed dried rosemary
1/3 cup toasted, chopped walnuts

Wash, cut and clean out a pumpkin and a squash. Place on lightly oiled or sprayed baking sheet and spray the top of the squash. Place in a 400 degree oven and cook for approximately 40 minutes or until soft to the touch. Meanwhile, mix sour cream and half and half, put aside. Once squashes are cooked and cool enough to peel, melt butter in a heavy bottomed Dutch oven. Add leek and cook until softened and slightly golden. 5-7 minutes. Add broth, squash, salt, cayenne pepper, and rosemary. Bring to a boil, lower heat and simmer for approximately 15 minutes. Blend until smooth in batches in a blender and return to heat. Once warm again, add 1 cup of sour cream mixture and stir in. Place in bowls, and add a dollop of remaining sour cream mixture, stir slightly to create a swirl and add ¼ of the nuts on top.