2 tablespoons unsalted butter
1 medium onion, finely sliced (about 1 cup)
¼ teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)
4 cups homemade or low-sodium canned chicken stock
plus more if necessary
2 tablespoons maple syrup
Adjust an oven rack to the lower-middle position and
preheat the oven to 350°F. Split the pumpkins and/or
squash in half through the stem and use a large spoon to
scoop out and discard the seeds. Transfer to a foil-lined
rimmed baking sheet, cut side up. Rub all over with the
olive oil and season with salt and pepper. Roast until the
flesh is completely tender and shows no resistance when
a sharp knife or cake tester is inserted into it, about 1
hour. Remove from the oven and allow to cool.
- While the pumpkin is cooling, melt the butter in a large
Dutch oven or soup pot over medium-high heat. Add the
onion and cook, stirring frequently, until softened but not
browned, about 4 minutes. Add the cinnamon and
nutmeg, if using, and stir until fragrant, about 30
seconds. Add the chicken stock. - Using a large spoon, carefully scoop out the roasted
pumpkin flesh and transfer it to the pot. Add enough
water to barely cover the pumpkin and bring to a simmer. - Working in batches, transfer the mixture to a blender and
blend, starting on low speed and gradually increasing to
high, until completely smooth, about 1 minute, adding
additional stock or water if necessary to thin to the