Roasted Pear and Delicata Squash Soup – Rumi Spice

Roasted Pear and Delicata Squash Soup

Difficulty: Hard - Yield: 5 servings - Time: 45 minutes 

Fall is here, and that means warm squash soup recipes are cooking up in the Rumi kitchen! We happened to have some some pears and delicata squash on our hands from Imperfect Produce, so decided to concoct a soup that would ‘pear’ perfectly with our Kabul Spice blend!



    • 2 lbs delicate 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 tbs olive oil
    • 3 ½ cup chicken broth
    • ½ cup heavy whipping cream
    • Salt (to taste)
    • Rumi Kabul spice blend (to taste)
    Preheat oven to 350F. Brush flesh of squash and pears with olive oil and place, cut side down, on 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 to use with 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 top with Rumi Kabul spice blend and serving immediately.

    Pro-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!

    1 comment

    • Eveline Horelle Dailey: December 16, 2018

      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.

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