As soon as I seen her recipe for Butternut Squash Soup, I knew it was going to be my pick. I had every ingredient the recipe called for except apples, so I knew it was meant to be. I didn't have to make a trip to the store for apples either, since I have loads of fresh pears a family friend gave us from his pear tree. I'm not sure what kind of pears they are, but they are juicy and sweet, and taste like a cross between an apple and pear, so it was an easy substitution to make. I made a few other adaptions to the recipe, such as making it dairy free by using coconut milk instead of evaporated milk, green onions for the regular onion, which I cant eat for medical reasons, and instead of using apple pie spice, I just used a combination of cinnamon, ginger, allspice and cloves. Even with those adaptions, I stayed true to the original recipe, while being able to create a soup that fit my dietary restrictions. Make sure to check Lynn's site out, she has a lot of yummy looking recipes you'll want to try. A few that caught my eye, and are bookmarked for future cooking adventures include Crock Pot Wassail, Whole Cranberry Sauce, and Cranberry and Sweet Potato Casserole.
While this soup is a little time consuming to prepare, it's not to hard, and the flavor is absolutely delicious, and worth every minute you spend on it. To make it easier, chop up the vegetables and fruit in the morning on the day you plan to make the soup, and store in an air-tight container in the fridge until your ready to roast them. Roasting the vegetables and fruit brings out their natural sweetness, and really amps up the flavor of this soup. I topped my soup with a sprinkling of roasted squash seeds and chopped green onion. I highly recommend doing the same, it added a wonderful contrast of texture and flavor that took this soup over the top.
Roasted Butternut Squash and Pear Soup
Makes about 8 servings
1 medium to large butternut squash, (about 3 pounds) halved and seeded
4 carrots, peeled and sliced thin
4 stalks celery, sliced thin
4 green onions, white part only, chopped
1 pear, peeled and sliced thin
1 clove garlic, peeled
1 tablespoon olive oil
3 cups vegetable broth
2/3 cup canned coconut milk
1/3 cup apple juice
1 tablespoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
pinch of cloves
Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees F (200 C).
Cut the squash in half lengthwise. (To make this easier, microwave the squash for 4 minutes, turning it over at the 2 minute mark).
Remove the seeds and brush the cut sides with a little olive oil. Place the halves, cut side down, on a parchment paper lined baking sheet. (Save those seeds to make roasted squash seeds).
Roast for about 45 minutes, or until the flesh pierces easily with a fork. (Turn the squash over halfway through the cooking time) Remove from oven and carefully move squash to a plate to cool a few minutes.
Place the carrots, celery, green onion, pear and garlic clove into a large bowl, along with olive oil and salt and pepper to taste. Toss to coat well with oil, then spread everything out on the same baking sheet you used to roast the squash. (Don't crowd them) Cook for about 20 - 25 minutes, or until veggies and fruit are tender and starting to brown.
Scoop squash from shell into a large pot, along with the vegetable mixture, vegetable broth, coconut milk, apple juice, and spices.
Using an immersion (stick) blender puree the ingredients until smooth and creamy. (you can also use a blender or food processor, but will probably have to process it in 2 batches).
Heat and stir on medium until warmed through, taste for seasonings and serve.
Notes: *Fresh winter squash (Blue Hubbard, Buttercup, Butternut, and Spaghetti) can last for quite awhile if cured and stored properly. When harvesting cut, don’t pull, ripe squashes from the vines, leaving 3 inches of stem. A broken stem exposes the fruit to rot, so don’t use the stem as a “handle” for carrying. Cure harvested squash, unwashed, in a warm, sunny spot, with good air circulation for two weeks. (Skip the curing step for acorn squash, which can become stringy if it’s not moved to a cool place immediately after harvest.) Take care to protect the fruits from cuts, scrapes, and dents, as these can lead to early spoilage. Once cured, the squash needs to be stored in a cool, dry place at 50 to 55 degrees F. Except acorn squash, it does best when kept at a temperature under 55 degrees F.
How long will they last?
*Acorn squash has the shortest storage time of 4 weeks. Spaghetti squash lasts for four to five weeks; Buttercup, 13 weeks; Butternut, up to six months; Blue Hubbard, six to seven months.
Thank you for the delicious recipe Lynn. I had fun browsing your blog this month, and learning more about you!
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