Post on: October 16, 2018.
Posted in: Cook.
One of my family’s favourites in the fall, this butternut squash soup may make you go NUTTY with cravings for it’s creamy, delicious flavour. Don’t have to believe me – let me just say that even my picky eater will gobble this one up – yes, Mom victory!
Store it in a mason jar in the fridge for a few days for quick meals during the week while you’re running to the rink, slipping out to a yoga class or helping the kids with their homework. It’s also great for lunches – I love it when I sneak more vegetables into the kid’s lunch boxes.
Butternut squash and pears are plants packed with lots of helpful nutrients: vitamin C, B vitamins and potassium. Why should you care? Vitamin C keeps your immune system strong (excellent for fall cold and flu season), and promotes collagen formation which is what keeps your skin wrinkle-free. B vitamins are super energizing, which we all need in cool dark days of fall and winter. As for potassium, is needed for muscle contractions.
You’ll be SQUASHING a bowl of this in no time. One word of WARNING before you start making this – it is known to cause you to want to lick the plate…LOL!
- 3 lbs butternut squash, peeled, seeded and diced into 1 inch cubes
- 2-3 tbsp olive oil
- 1 tsp sea salt (or salt of preference)
- ½ pepper
- ½ – 1 tsp nutmeg (or more if you love)
- 1 tsp cinnamon
- ½ cup onion, chopped
- 2-3 tbsp butter (mmm…so delicious)
- 3 bosc or Anjou pears (organic ideally), peeled and thinly sliced
- 4 cups vegetable stock
- ¼ cup of white wine
Preheat oven to 400 degrees. Toss squash with olive oil, salt, pepper, nutmeg and cinnamon in a large mixing bowl. In a large, flat-bottomed glass pan (or other heavy bottomed pan you love to roast in), evenly spread out the cubed squash. Roast away until soft and roasted to perfection (ball park about 30-45 minutes depending on your cube size and oven). You’ll know they are done when you put a fork through them and they are soft and smell amazing!
In the meantime, you can peel and chop the onion and pears and caramelize in butter and a splash of olive oil a large, heavy-bottomed soup pot or saucepan over medium heat (takes about 8 minutes). Deglaze by adding a splash or two of wine and scraping the bottom of the pot. Add vegetable stock and squash. Simmer for 20 minutes to allow the flavours to blend together. Puree the soup using a hand blender (if you don’t have one, carefully transfer soup to a large blender of food processor but be careful it’s hot!).
Serves about 6.