This is one of my favorites from Erin Gleeson, The Forest Feast. It’s a brilliantly simple, nutrient-rich, “no cream” creamy soup that’s as cozy as a soft blanket. Because it’s so easy, I’m adding it to my Thanksgiving menu. And it’s vegan, dairy and gluten-free.
Butternut Pear Soup
Ingredients
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)
Directions
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
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