Winter Squash and Pear Soup Recipe
Winter squash is abundant this time of year in many varieties and forms. Long beige tubes, round bumpy and green, blue warty pumpkin-types and more. Make the most of these incredible varieties by mixing with seasonal ingredients and using a simple preparation.
Roasting squash is a simple way to cook and store for fast weeknight use. Just chop in half, remove the seeds and coat with a little oil. Lay the squash face down and cook until the skin is easily pierced with a sharp knife. Then you can either scoop out the flesh and store in freezer bags for later use or make a delicious soup like the one below.
Roasted squash makes a great addition to mashed potatoes, layered in between braised chard and topped with melted cheese, or just reheated, sauteed with aromatics and fresh herbs and served as a side.
Enjoy this simple preparation for a quick weeknight meal or make a double batch for a potluck or party. Top with olive oil and fresh herbs to serve, crème fraîche, or grated Parmigiano-Reggiano.
- 1 Tbsp of coconut oil
- 1 medium onion, diced
- 1 medium Kuri, Butternut, Acorn or other squash, halved and seeded
- 3 pears, peeled, cored and sliced
- 1 tsp cinnamon
- 4 cups vegetable stock
- Bake the squash for 50 minutes, until a paring knife easily pierces skin. Scoop out flesh and reserve.
- In a large pot, warm oil and cook onions until golden brown.
- Add squash, pear slices and cinnamon and cook for 5-10 minutes, until pears are soft.
- Add stock, bring to a boil and simmer for 15 minutes.
- Puree in food processor, blender or with immersion blender.
- Serve and enjoy!
Like this squash recipe? Try our Squash, Carrot and Ginger Soup recipe.