I made this as part of a potluck for Gabe’s school and was asked for the recipe. Then I thought…this is definitely Vie material! It’s easy to make, a great last-minute addition to Thanksgiving and super healthy, to boot! Chances are, you probably already have many (if not all) of these ingredients on hand so make some today…
Butternut Squash Soup with Roasted Pears
Prep
Cook
Total
Yield 8-10 servings
A fantastic Vegan version, and healthy, too! I made this one in my new Crock Pot Pressure Cooker and it was done in 30 minutes and as delicious as ever.
Ingredients
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soup garnished with olive oil and smoked paprika[/caption]
1 yellow onion, roughly chopped
4 cloves garlic, whole
3 stalks celery, roughly chopped
1 tsp cumin
1-2 tsp smoked sea salt (or regular salt)
2 tsp smoked paprika
2 tsp olive oil
1 can butternut purée (can be found in most stores--if you can’t find it, use plain pumpkin)
1 quart vegetable or chicken stock
2 pieces bread, broken up into chunks
½-1 butternut squash, peeled and cubed (amount is your preference)
2 tsp maple syrup
2 tsp apple cider vinegar
¼ cup pumpkin seeds, toasted
Instructions
Sauté onion, garlic, celery and spices with olive oil for 5 minutes.
Add purée, stock and bread. Bring to a boil, reduce to a simmer and cook down until thickened slightly.
While soup is thickening, roast pears: preheat oven to 375 F, add sliced pears to a foil-lined baking sheet and drizzle with olive oil to coat on both sides. Sprinkle black pepper and a touch of salt and roast for 15-20 minutes or until curled around the edges and softened.
Remove soup from heat, pour into a blender and carefully pulse until smooth.
Return to pot and cook down more to reach desired consistency.
For the last 15 minutes of cooking, add the cubed butternut squash.
Just before serving, add the maple syrup and vinegar.
Taste and adjust seasonings as necessary.
Remove from heat and serve topped with toasted pumpkin seeds and roasted pear slices.
Notes
For a thicker (and non-Vegan version) add 1 cup sour cream!
Courses Soup
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