ROASTED BUTTERNUT AND PEAR SOUP

ROASTED BUTTERNUT AND PEAR SOUP image

Yield bowls

Number Of Ingredients 9

Previous Next

1 Large/med butternut squash
2 ripe (even a little under ripe works)
5-7 cups Good quality Vegetable stock
1 cup diced onion
Spices:
Cayanne pepper
Nutmeg
Cinnamon
Cardamom

Steps:

Peel and seed squash and pears and cut into largish cubes. Coat with a little olive oil and then toss with spices. Roast (squash first) in 400 degree oven about 10 minutes, then add most of the pears (reserve about 1/3 cup to add in last minute. Meantime, heat some butter/oil in a soup pot and cook onions till translucent. Might want to add a cinnamon stick at this point too, and a pinch of pepper flakes. Add squash/pear mix and broth and simmer for 15 minutes. If you have an immersion blender blend in the pot, otherwise puree the soup till smooth. Add in the extra pear chunks and simmer a little more. Yum. I like to add a little creme freche and even hazelnut gremolata at serving time.