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roasted squash and pear soup
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Roasted Squash and Pear Soup

Course Appetizer, Soup
Cuisine American
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Planted and Picked

Ingredients

  • 1 large butternut squash
  • 4 tsp avocado oil divided
  • 2 cups yellow onion diced
  • 1 cup carrot diced
  • 1 cup celery diced
  • 3 tsp garlic minced
  • 1.5 tsp fresh ginger grated
  • 1.5 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 6 cups vegetable broth
  • 1 pear peeled cored and diced
  • 1/2 tsp cinnamon
  • 2 tbsp fresh thyme leaves (or one-third amount if using dried)
  • 1/2 tsp grated nutmeg

Instructions

  • Preheat oven to 350 degrees.
  • Cut squash lengthwise and remove all seeds and dark orange stringy pulp. Rub insides of squash with approximately one fourth of the avocado oil (1 tsp as per the original recipe) and season with salt and pepper. Roast squash cut side down for up to an hour or until fork tender. Spoon squash flesh into a bowl when cooled slightly and set aside.
  • While squash is roasting, prepare the mirepoix, the french name given the common soup base of 2 parts onion, 1 part carrot and 1 part celery.
  • Heat the remaining avocado oil (3 tsp as per the original recipe) over medium heat in a heavy pot. Add the onion, carrot and celery dice together with the minced garlic and grated ginger to the heated oil and season with one third of the sea salt (1/2 tsp as per the original recipe). Sauté for 8 to 10 minutes or until the mirepoix is tender and the onions are translucent.
  • Add all remaining ingredients, including the remaining sea salt to the pot with the sautéed vegetables and bring to a boil before reducing heat to medium low and simmering for 20 minutes.
  • Blend the soup in batches in a blender and return to pot. While you could use an immersion blender, we prefer the smoother texture resulting from the use of a blender.
  • Taste and adjust seasoning, adding a little sea salt if necessary. As different vegetable stocks have varying amounts of sodium, this may be necessary. We use a low sodium variety and did not find it necessary.
  • You can garnish your soup with some freshly ground nutmeg and a dollop of our vegan sour cream when serving, if desired.