SEASONAL RECIPES · AUTUMN
Roasted Butternut Squash & Pear Soup
An autumn soup with butter-roasted pear, fresh ginger, and aromatic warming spices.
The sweetness of squash and pear combines with ginger and gently roasted spices in a comforting seasonal soup. Roasting the pear and ginger inside the squash brings their flavours together, while the spices are ground and added to taste.
Ingredients
- 1 medium butternut squash
- 1 ripe pear, peeled, cored, and chopped
- 1 tablespoon butter
- 4 thin slices fresh ginger, peeled and finely chopped
- 2–3 cups vegetable stock, as needed
- 1 small piece of cinnamon stick
- 2 whole green cardamom pods, including husks
- 3–4 whole cloves
- Salt, to taste
Method
- Roast the spices. Preheat the oven to 350°F (175°C). Place the cinnamon, whole cardamom pods, and cloves in a small oven-safe dish. Roast for approximately 4–6 minutes, checking frequently, until fragrant. Cool, then grind finely in a spice grinder or clean coffee grinder.
- Prepare the squash. Increase the oven temperature to 400°F (200°C). Halve the squash lengthwise, remove the seeds, and place cut-side up on a lined baking sheet.
- Fill the squash. Divide the peeled, chopped pear and ginger between the squash cavities. Add the butter.
- Roast. Roast for approximately 45–65 minutes, until a knife easily sinks into the squash.
- Blend. Carefully scoop the roasted squash from its skin and blend with the pear, ginger, and approximately 2 cups of vegetable stock until smooth. Add more stock as needed.
- Simmer and season. Transfer to a saucepan and bring to a gentle simmer. Gradually add the ground spices and salt to taste, then serve warm.
Kitchen note: Adjust the stock and spice mixture to taste. Start with a little spice and add more as desired. The photograph is illustrative rather than a photograph of this exact preparation.