Roasted Butternut Squash Pear Ginger Soup
A delightful blend of roasted butternut squash, sweet pears, and spicy ginger, creating a creamy and nutritious soup perfect for chilly days.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced Ensure the squash is ripe and firm.
- 2 ripe pears, peeled and diced Choose sweet, ripe pears for the best flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Adjust amount for more spice.
- 4 cups vegetable broth
- to taste salt and pepper Adjust according to preference.
- as needed olive oil For roasting and sautéing.
Optional Toppings
- pumpkin seeds For added crunch.
- coconut cream For creaminess.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash and pears with olive oil, salt, and pepper on a baking sheet. Spread them out evenly.
- Roast in the oven for about 25 to 30 minutes, or until tender and lightly caramelized.
Cooking
- Heat a drizzle of olive oil in a medium pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 5 minutes.
- Add the roasted butternut squash and pears to the pot.
- Pour in the vegetable broth and bring to a gentle simmer. Cook for an additional 10 minutes.
Blending and Serving
- Use an immersion blender to puree the soup until it’s smooth and creamy. Alternatively, blend in batches in a regular blender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnishing with optional pumpkin seeds or coconut cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Allow soup to cool before storing. Reheat gently on the stove, adding broth or water if needed.