This soup is the best butternut squash creation I’ve had in a while.
Which is saying a lot given my borderline crazy affinity for this fall vegetable. It’s creamy and comforting with a surprising amount of depth.
Fall flavor in every bite!
The sweetness of roasted squash is perfectly complemented by the pear—but it’s the spices that elevate each bowl to otherworldly levels of fabulousness. So don’t skimp on spices or leave them out, I beg of you. Garnish with toasted pumpkin seeds to ensure a gloriously textured and well-rounded bite.
Be prepared. You’ll never look at squash the same. Ever. again.
Want to take this meal to the next level? Serve with grilled goat cheese & fig sandwiches…
Roasted Butternut Squash & Pear Soup
1 butternut squash, peeled and diced into 1-inch cubes
3 ripe organic pears, cored
1 onion, quartered
1 tbsp. olive oil
4-5 cups vegetable broth
1/2 tsp of each curry powder, nutmeg, ground ginger & cinnamon
Preheat oven to 375 degrees. Place squash, pears and onion on a large baking sheet and drizzle with olive oil. Bake for 25-35 minutes or until tender. Puree in a blender with vegetable broth and spices. Add all ingredients back into a big soup pot and simmer for 15 minutes to blend.