Like a moto boot or a classic camel coat, squash is the “must have” item for fall. It comes in various shapes and sizes and can work well when paired with accessories like paprika or caramelized onion. For a warming fall soup, I melded roasted vitamin A and C rich squash with caramelized onion and pear for a nutrient rich and colorful dish - the perfect way to continue to embrace fall essentials. The soup pairs well with a simple green salad or is hearty enough to enjoy alone. Play up the garnishes with some fresh dill, spiced yogurt, or toasted nuts.
Roasted Squash and Caramelized Pear Soup
- 1 medium squash (butternut is preferred, red kuri pictured)
- 1 pear- chopped into 1-inch pieces
- 1 tbsp paprika
- 2 tbsp coconut oil-melted or olive oil
- ½ tbsp olive oil
- 1 red or yellow onion- halved and thinly sliced
- 2 cups vegetable stock
- Salt
- Freshly ground black pepper
Optional garnishes:
- Toasted chopped pistachio
- Plain reduced fat yogurt
- Fresh dill
- Spicy sunflower seeds (pictured)
Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, and cut each half into thirds. Put the pieces on a large roasting pan. Toss with 1 tbsp of coconut oil and ½ tbsp paprika. On a separate baking sheet, toss pear with ½ tbsp of coconut oil and 1 tsp paprika. Season both the squash and the pear with a pinch salt. Bake until tender, about 1 hour. Toss both squash and pear half way through cooking.
While the squash and pear cook, place ½ tbsp olive oil in a pan and add onions. Cook for about 10 minutes until onions are caramelized.
Once the squash and pear are cooked and cooled, scrape the flesh of the squash away from the skins.
In a large soup pot, add vegetable stock, pear, caramelized onion, and squash. Bring to a boil and simmer for 20 minutes. Turn heat off and cool slightly. Puree soup in either a high-speed blender or with a hand held immersion blender. Serve as is or with a dollop of yogurt, a sprinkling of dill, toasted chopped nuts, and freshly ground pepper.
