Soup Week: Roasted Butternut Squash and Sweet Pear Soup - Sweet Potato Chronicles - Sweet Potato Chronicles

Soup Week: Roasted Butternut Squash and Sweet Pear Soup

It never fails. Every year, right around Hal­loween, my daugh­ter gets a nasty case of strep throat. It's a ton of fun. Our three days of cap­tiv­ity in the house always start with a per­sis­tent stom­ach ache and ends with a rag­ing fever that dri­ves us to a walk-in clinic. (Of course, strep throat always arrives on the week­end. Oh, right, a week­end we have some­thing awe­some planned.) This year's annual strep throat fes­tiv­i­ties com­menced in the wee hours of our Sat­ur­day night, ruined a pump­kin patch visit with friends on Sun­day, allowed us to wit­ness an arrest at the walk-in clinic and ended in a stun­ningly unspec­tac­u­lar hour-long wait for our antibi­otics. I can't wait for next year.
Soup 40515

Pho­tos by Maya Visnyei

Our yearly ill­ness usu­ally coin­cides with a sud­den drop in tem­per­a­ture that always occurs in Ontario come Octo­ber. As soon as the weather turns from isn't-this-chill-so-fun-I-get-to-throw-on-a-sweater to where-in-hell-have-I-stored-my parka, you can find us at the walk-in clinic. It's also when I start mak­ing soup. (My hus­band also begins his heavy rota­tion of grilled cheese but that's for another post.) Now that this time of year has arrived, I like to make a batch of soup each week to have around the house for quick din­ners. I also love me a great soup for Scarlett's lunch. Since the school semes­ter is about half way com­pleted, it means I've also started to hate lunches that include a sand­wich. I just feel ready for a more com­fort­ing dish. I'm sure Scar­lett feels the same. (If you can relate to our lunch box fatigue, tune-in to City­line on City TV this Wednes­day for our ideas to shake up your lunch box options!)

This soup is like Fall in a bowl. The mix of heir­loom car­rots and but­ter­nut squash richly roasted make it a hearty and sat­is­fy­ing lunch or dinner. I wanted a hit of sweet­ness so I used a local brand of pear puree from Onatrio's Own. It's why I also tossed a bit of apple cider in as well. How­ever, if you don't have any handy, don't fret. Just use some water. I promise the flavour will still be there. How can it not be? All those beau­ti­fully roasted veg­eta­bles deliver in spades on deliciousness.

Roasted But­ter­nut Squash and Sweet Pear Soup

2lb. But­ter­nut Squash, peeled, seeded and cut into 2 inch chunks
3 shal­lots, quar­tered
3 heir­loom car­rots, cut length­wise and then in half
2 cloves gar­lic
2 table­spoons olive oil
1/2 tea­spoon salt, divided
3 cup veg­etable broth
1 cup milk
1/2 cup apple cider or water
3/4 cup pear puree
Sour cream or Greek style yogurt for garnish

Pear Puree 40924

Method

Pre­heat oven to 400.

Place squash, shal­lots, car­rots and gar­lic in a large bowl and toss with the olive oil and 1/4 tea­spoon salt.

Spread veg­eta­bles in a sin­gle layer on a large, rimmed bak­ing sheet and roast in the oven for 50 to 55 min­utes, or until veg­eta­bles are fork ten­der. Let cool for 5 minutes.

Place veg­eta­bles and 2 cups of the veg­etable broth into a blender or food proces­sor and puree until smooth. Pour the puree into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear puree and the remain­ing salt. Allow the soup to cook until hot for about 10 min­utes, stir­ring occasionally.

Serve with a dol­lop of Greek style yogurt or sour cream mixed into soup.

 

  

2 Comments

  1. Sophie says:

    No broth in the list of ingredients…

  2. […] that doesn't require any of your atten­tion. Do some­thing easy and sea­sonal like this Roasted But­ter­nut Squash Soup and you'll be so glad you don't have to do any­thing more than grab a ladle when it's time to […]

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