Roasted Pear and Delicata Squash Soup Recipe | Rumi Spice

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Roasted Pear and Delicata Squash Soup

    • 2 lbs delicata squash (butternut squash will also work!), cut in half lengthwise and seeded
    • 2 firm, ripe Anjou or Bartlett pears, cut in half lengthwise and cored
    • 2 Tbsp olive oil
    • 3 ½ cup chicken broth
    • ½ cup heavy whipping cream
    • Salt (to taste)
    • Rumi Kabul spice blend (to taste)
      1. 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.
      2. 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. 
      3. 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.
      4. When ready to serve, ladle soup into bowls and sprinkle with Rumi Kabul spice blend and serving immediately.

       Tip: Those 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.

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      1 comment

      • I am making a squash and pear soup tonight. My saffron is coming from Afghanistan Rumi of course is the brand. Woo woo. I can taste it already.

        Eveline Horelle Dailey

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