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.