This is one of my favorite smooth soups. It is so easy to make and so delicious. My sister made a similar one from the Pioneer Woman's blog then told me about how much she liked it. I thought she gave me Ree Drummond's exact recipe but I looked for it, she has a pumpkin soup that looks yummy but it's not the same. So here is the one I wrote down..it's a little different but I like it.
Pumpkin Soup
Cook pumpkin or squash (I've made it with zucchini too) until tender. Usually whole or cut in half and place cut side down on a cookie sheet. Roast until inside is tender, this depends on the size of your pumpkin. Usually it takes 30-60 minutes at 375*. Or just use some canned pumpkin.
Saute
1 small onion
till tender
Add
3 TB butter
3 TB flour
whisk for 1-2 minutes till butter is melted and all is incorporated.
Add
3 cups milk (or cream if you feel like it)
whisk until thick.
Add
3 cups pureed or canned pumpkin or squash
1-2 tsp dried basil
salt and pepper to taste
Enjoy.
