Roasted Butternut Squash and Pear Soup

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This is my go-to recipe for a quick, light and easy soup/salad dinner. To me, it’s like a hot, savory smoothie. If you are used to cream or milk in your pureed soups, you won’t miss it a bit in this soup.  The texture and color are amazing: it’s silky smooth and bright, bright orange.

Start by roasting squash, sweet potatoes, carrots, onions and pears. The variety of vegetables gives the soup more depth of flavor.

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When the vegetables are soft, puree them in a blender with vegetable broth, fresh ginger and curry powder.  For this recipe I used both ginger and Galangal (Thai ginger) that I found at my local farmers market.  The Thai ginger has a bit a bite to it, similar to horseradish. It can be found at Asian markets, if you are curious to try it.  I’m a fan.Image

Once the soup is pureed, serve it with toppings of your choice.  I added diced pears and green onion to echo the flavors of the soup.  Homemade croutons would also be a nice addition. Serve with a simple arugula salad topped with nuts and dried cherries or whatever you have in your pantry or fridge. A white balsamic vinaigrette would be perfect.Image

Roasted Butternut Squash and Pear Soup

Serves 4

1 medium butternut squash, peeled and cubed

2 sweet potatoes, peeled and cubed

4 carrots, peeled and cubed

1 large sweet onion, peeled and cubed

2 pears, peeled, cored and cubed

2 cups low sodium vegetable broth

2 Tbsp fresh ginger

1/2 Tbsp curry powder

1 Tbsp olive oil

1 pear, small dice

2 scallions, minced, white and light green part only

Sea salt and pepper, to taste

Preheat oven to 425F. Combine vegetables and pears on a sheet tray and drizzle with olive oil. Toss to coat. Sprinkle with sea salt and pepper. Roast until softened, about 20-30 minutes. Remove from oven and let cool slightly.  Add mixture to blender (Vitamix is great here) with vegetable broth, ginger and curry powder.  Blend on high (power 10) for 6 minutes.  Add more broth is the soup seems too thick. Season with sea salt and pepper to taste. Top with diced pears and scallions.

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