Fall is in full swing and I’ve got soup on my mind. This roasted Butternut Squash and Pear Soup is a perfect mix of full rich flavour with a little bit of sweet. I’ve made it a few times this season already and it hits the spot each and every time. It’s also a win with Zee and the kids like to dunk their grill cheese sandwiches in it;)
Roasting the squash adds another level of flavour. And it leaves the house smelling oh so good…..
Give this soup a try! It’s great for making in big batches so you can have it through the week, or you can freeze some to have on hand for those crazy busy days.
1 Butternut Squash
- 1 Ripe Pear, chopped
- 1 Medium Onion, chopped
- 3 Cloves of Garlic, minced
- 1 inch piece of Ginger, minced
- 1 Beet, peeled and chopped into large pieces
- 1 Medium Carrot, chopped into large pieces
- 3 tbsp Olive Oil
- 6-8 cups of Chicken Stock
- ½ bunch Coriander (bunched, not separated)
- Preheat oven to 425
- Cut butternut squash in half lengthwise and remove seeds. Place on baking tray with skins sides down. Brush flesh with olive oil and sprinkle with salt and pepper. Place in oven and bake for 40-45 mins, until the squash is completely cooked through.
- Once the butternut squash is cooked through, allow it to cool for 10 mins and then scoop out the flesh into a bowl, discard the skin.
- Heat a large saucepan on medium heat. Pour in Olive oil and let heat. Add in onions, minced garlic and ginger. Mix until fragrant and onions begin to brown.
- Add in beets and carrots and allow to cook for a few more minutes, until the root veggies start to soften. Keep stirring so the onions don’t brown too much. Add in the roasted butternut squash and mix all ingredients well.
- Add in the chicken stock and coriander and bring soup to a boil.
- Bring down the soup to a simmer and let cook for 25 minutes.
- Check soup to see that vegetables are nice and soft. Remove coriander bunch.
- Add in pear and let simmer for 10 minutes.
- Once pears are soft, blend the soup, you can use an immersion blender or transfer the soup to a blender.
- Once soup is blended, add salt and pepper to taste, and ... voila!
Serve soup with a dollop of sour cream/ yogurt or goat cheese, chopped coriander and pumpkin seeds.