Roasted Butternut Squash & Pear Soup
Roasted Butternut Squash and Pear Soup with creamy coconut milk and warm Indian spices. A true match made in flavour heaven! Sub peeled and cored apple for the pear if you wish.
Ingredients
- 8 cups peeled cubed butternut squash (approx. 2 medium squash)
- 1/4 cup oil, divided (avocado works best)
- 2 cloves garlic, crushed
- 2 cups chopped yellow onion (approx. 1 medium onion)
- 1 tablespoon grated fresh ginger
- 2 cups diced peeled & cored Bartlett pears (approx. 3 pears)
- 1 litre stock (chicken or vegetable)
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can coconut milk (400 mL)
- salt to taste
Instructions
Roasting the Butternut Squash
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Line a baking sheet with parchment paper and preheat the oven to 400 F. Toss the butternut squash with 2 tablespoons of oil and bake for 40-50 minutes, until golden brown; remove from the oven and cool.
Soup Instructions
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While the squash bakes, in a large heavy bottomed pot, heat the remaining 2 tablespoons of oil on medium heat and add the onion. Cook until soft and transparent, 3-4 minutes. 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, stirring occasionally.
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Using an immersion blender, blend the soup until smooth. Thin with more stock if desired and season with salt to taste.
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Garnish with a swirl of coconut milk, sour cream or pumpkin seeds if you wish!