Ingredients

The following ingredients have 4 Servings
  • 3 pounds butternut squash
  • 3 Tbsp olive oil
  • 1 onion (large, peeled and chopped)
  • 1 shallot (peeled and chopped)
  • 1 fennel bulb (cored and sliced)
  • 2 stalks celery (thinly sliced)
  • 1 clove garlic (peeled and chopped)
  • 1-1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp grated nutmeg
  • 1 tsp kosher salt (divided)
  • 1/2 tsp ground black pepper
  • 6 cups vegetable broth (low-sodium, or chicken broth)
  • 2 ripe pears (peeled, cored and chopped)
  • 2 strips orange peel (no pith)
  • 1-2 lemons

Instruction

  • Preheat oven to 425 degrees.
  • Slice the butternut squash in half and scoop out the seeds and pulp. You do not need to peel it first. Cut it into a few pieces. The smaller the chunks, the quicker it will cook.
  • To roast the squash, rub the flesh with a little olive oil and place on a baking sheet. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of pepper and place it in the oven. Roast for about 60 minutes, or until you can easily pierce the flesh with a fork. When done, let it cool. Pull the peel off and cut it into cubes. Set aside.
  • To make the soup, add olive oil to a Dutch oven and heat over low heat. Add the chopped onions and shallot. Sprinkle with 1/4 teaspoon of salt and cook about 10 minutes, or until the onions start to soften.
  • Add the sliced fennel, celery, garlic, and 1/4 teaspoon more salt and cook, stirring often until all of the vegetables are soft, about 10-15 minutes. Stir in the ginger, cumin, and nutmeg, and add the roasted squash.
  • Pour in 5-6 cups of broth and increase the heat. Bring to a boil, then reduce the heat to low so the soup can simmer. Add the peeled and chopped pears and the orange peel.
  • Partially cover the pot and simmer for about 20-30 minutes, or until the pears and squash are tender enough to mash easily with a fork.
  • Remove the soup from the heat and use an immersion blender to puree the soup. Taste and add additional salt if needed and 1/4 teaspoon of pepper. If the soup is too thick, you can add an additional cup of chicken broth and reheat.
  • Ladle the soup into bowls and top with a few drops of fresh lemon juice.