Roasted Pear and Butternut Squash Soup

Oh, fall. It really is a beautiful season.
I'm a summer girl and that's the way I'll always be. I love the heat, sunshine, dresses and my bike (also referred to as my child).

But there's no denying that fall is gorgeous.

This was the most perfect fall day and it was this moment when I
started brainstorming all the ingredients I wanted to work with later
that evening.. So I'm thankful for this day, because it inspired this soup!
This soup is everything fall. EVERYTHING.

Do this exercise to really understand what I'm talking about:

Walk outside and inhale the slightly chilled air (ladies, make sure you're wearing a blanket scarf and maybe even some brown knee-high boots while doing this.. It'll make the day seem extra fall-ish).

Admire the way the leaves look as they slowly change colour, and how they create a beautiful almost picture-like canvas across the trees and ground. (Try not to think about that fact that in a few short months we'll be looking at the same landscape freezing our asses off).

Now, imagine you're eating a soup. A soup that will feed your soul and fill your tummy with a whole lotta healthy shit. 

Well good news, my friends. That soup you just imagined is this one!
It has all the flavours of fall and it's easy to digest, fibre-rich and nutrient dense. It takes less than an hour from start to finish and will keep you warm during these cool days! 


Roasted Pear and Butternut Squash Soup


1 4lb butternut squash, skin and seeds removed, cut into cubes
3 pears, cored and cut into quarters
3 tbsp olive oil
1 sprig fresh rosemary, finely minced
3 tbsp butter
1/2 onion, minced
2 garlic cloves, minced
4 C chicken stock (plus more for thinning if needed)
salt and pepper to taste


Preheat oven to 400°

Place butternut squash and pears in roasting pan. Coat with olive oil and distribute evenly. Roast until squash is almost soft (about 45 minutes).

When squash is almost done (around the 35 minute point), melt butter in large saucepan over medium-low heat. Add rosemary. Let sit for 1 minute (careful not to burn the butter)

When the rosemary is fragrant, add onion and garlic cloves. Sweat for about 5 minutes.

Add the squash, pears, and chicken stock to the saucepan and bring to a boil. Let simmer for 10 minutes for the flavours to start coming together.

Transfer the soup to a blender and puree. 

Season with salt and pepper and enjoy!


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