Acorn Squash And Pear Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes, or until the flesh is tender.
• STEP 3.While the squash is roasting, heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until softened.
• STEP 4.Add the peeled and chopped pears to the pot and cook for a few minutes until they start to soften.
• STEP 5.Once the squash is done, scoop out the flesh and add it to the pot with the pears. Stir well to combine.
• STEP 6.Pour in the vegetable broth and add the cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
• STEP 7.Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
• STEP 8.Taste and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth or water to thin it out.
• STEP 9.Serve the Acorn Squash and Pear Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or thyme.
• STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• To make the soup even creamier, you can add a splash of coconut milk or heavy cream.
• If you don't have acorn squash, you can use butternut squash or pumpkin instead.
• For a bit of crunch, you can top the soup with toasted pumpkin seeds or croutons.

Storage and Serving

• This soup can be served as a starter or as a main course with a side salad or bread.
• If you want to make the soup ahead of time, you can prepare it up to the pureeing step and refrigerate it. When ready to serve, reheat the soup and then blend until smooth.
• Leftover soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.