Roasted Butternut Squash & Pear Soup

Soups, Vegetables

I had a butternut squash sitting on my counter, staring me in the face, for the last week.   I finally decided to end the showdown and turn it into soup.  It was a good call.

Since I had the same situation going on with a bucket of pears (and still do, it’s a BUCKET after all, there are only so many pears you can cram into a pot of soup – even a dietitian has her limits!), I decided to combine the two. Wow, how did I not know this was such a yummy combination for all of these years?

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Roasting the squash deepens the intensity of the flavour and brings out its natural sweetness. This is a really quick soup to make and looks super impressive when you dress it up with a swirl of sour cream or Greek yogurt if you have guests.

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Ingredients:

  • 3 ½ – 4 c. diced butternut squash (1 medium squash)
  • 4 Tbsp. olive oil, divided
  • 2 cloves garlic, crushed
  • 1 medium sweet yellow onion, diced
  • 1 Tbsp. grated fresh ginger
  • 2 c. diced peeled pears (3 medium pears)
  • 1 liter (or a 900mL container) chicken or vegetable stock
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 600mL coconut milk
  • salt to taste

Directions:

  1. Line a baking sheet with parchment paper and preheat the oven to 425F. Roast the butternut squash for 40 minutes; remove from the oven and cool.
  2. In a large heavy bottomed saucepan, heat the other 2 tablespoons of olive oil on medium heat and add the onion. Cook until soft and transparent. Add the garlic and ginger and cook for an additional 2 minutes, until fragrant. Add the pears, stock, spices, coconut milk and roasted squash and bring to a simmer. Cover and cook for approximately 25 minutes or until the pears are soft.
  3. Using an immersion blender, blend the soup until smooth.  Thin with more coconut milk or chicken stock if desired and season with salt to taste.
  4. Garnish with a swirl of Greek yogurt or sour cream and a sprig of kale if you feel like it!

 

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