Roasted Pear and Delicata Squash Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
5
Prep Time
10 minutes
Cook Time
45 minutes
Roasted pears and squash come together to give this soup a rich, sweet flavor.
Author:Rumi Spice
Ingredients
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2 lbs delicata squash (butternut squash will also work!), cut in half lengthwise and seeded
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2 firm, ripe Anjou or Bartlett pears, cut in half lengthwise and cored
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2 Tbsp olive oil
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3 ½ cup chicken broth
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½ cup heavy whipping cream
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Salt (to taste)
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Rumi Spice Kabul spice blend (to taste)
Directions
Preheat oven to 350F. Brush flesh of squash and pears with olive oil and place, cut side down on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30-35 minutes.
Use a spoon to scrape out flesh of squash and pears and put in bowl of food processor. Discard skins. Puree until smooth.
Add 1-2 cups of chicken broth and continue processing until smooth.
Put mixture in a large pan and add remaining chicken broth, cream, and salt to taste. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
When ready to serve, ladle soup into bowls and sprinkle with Rumi Kabul spice blend.
Recipe Note
The roasted pear skins are an amazing snack to tide you over while you are making this tasty soup – try them out before you discard them.
