Roasted Pear and Delicata Squash Soup
Roasted pears and squash come together to give this soup a rich, sweet flavor.
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.
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.