Winter Squash & Pear Soup
This savory soup is simple, delicious and satisfying. With its orange glow, warming spices and skin-boosting ingredients like vitamins A, C, and E, it’s sure to be a fantastic addition to your autumn and winter health-inspired meals.
(Serves 6)
Ingredients
1, 1-2 lb. butternut squash, peeled, seeded, and cut into 3/4" dice
6 ripe but firm pears, peeled, cored, and cut into 3⁄4" dice
3 Tbsp fresh squeezed orange juice
1/4 tsp. sea salt, or to taste
1/2 cup water
1/3 cup chopped shallots
2 tsp. Madras curry powder
1/4 tsp. ground cardamom
6 cups organic vegetable broth or bone broth (homemade or boxed)
1 cinnamon stick
Directions
Preheat oven to 400 degrees F.
On a large baking sheet, toss squash and pears with 1 Tbsp. oil and 2 Tbsp fresh orange juice. Season with salt. Drizzle with water.
Roast until tender, approximately 30-40 minutes. Add small amounts of water, if necessary to prevent burning.
When done, remove 1 cup pears and cut into small pieces and set aside. This will be used for topping the soup.
In a large soup pot over medium, heat remaining olive oil. Sauté shallots and cook until soft but not brown. Add 1 Tbsp fresh orange juice, curry, and cardamom. Cook for two more minutes. Add squash and pears.
With a handled immersion blender or in batches with a conventional blender, puree mixture until smooth. Add broth and cinnamon stick. Bring it to a simmer. Reduce heat to low and simmer 25-30 minutes, stirring occasionally. Season with sea salt and pepper, if desired. Discard cinnamon stick.
Top with pears. Garnish with fresh herbs (cilantro, rosemary or thyme) and a drizzle of olive oil.
Happy Souping! Enjoy.
Love,
Marlyn XO
