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?
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.
- 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
- 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.
- 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.
- 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.
- Garnish with a swirl of Greek yogurt or sour cream and a sprig of kale if you feel like it!