There are many versions of butternut squash soup recipes circulating this time of the year but this is one of my favorites from Erin Gleeson, The Forest Feast (a special shout out to Catherine and Josh for introducing me to this cookbook). It’s a brilliantly simple, nutrient-rich, “no cream” creamy soup that’s as cozy as a soft, warm blanket.
Butternut Pear Soup
1 butternut squash (peeled)
4 ripe pears (peeled and cored)
1 large onion
2 tablespoons extra-virgin olive oil
Dash of salt
4 cups vegetable broth
½ cup plain Greek yogurt
½ teaspoon curry powder
½ teaspoon cinnamon
½ teaspoon nutmeg
Popcorn for garnish (if desired)
Preheat oven to 375 degrees. Cube the butternut squash and pears. Slice the onion. Toss together in a bowl with a drizzle of olive oil and spread on two sheet pans. Sprinkle with salt. Roast in a 375 degree oven for 30 minutes.
Using a blender, puree in two batches. Add half the roasted butternut squash mixture with 2 cups of broth, yogurt and spices. Place mixture in a large soup pot. Puree the remaining squash mixture and broth. Add to pot. Stir and heat for about 10 minutes. Garnish with popcorn.
Recipe by Erin Gleeson for The Forest Feast