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Squash & Pear Soup
This cosy soup combines two seasonal crops to make the perfect autumn soup. You can use any squash or pumpkin in this soup, so it's a great way to use up squash from your Seasonal Squash Box or a trip to the pumpkin patch. Sweet English pears balance the nuttiness of roast squash and blended together they ahve a smooth, velvety texture. Delicious topped with a spoonful of mascarpone or crème fraîche and a handful of toasted walnuts.
1 comment
Ingredients
- 1 medium-sized squash or pumpkin or 2 smaller squashes
- 3 pears, peeled and diced
- 1 whole garlic bulb, 1 cm of top cut off to reveal the cloves
- A few rosemary or thyme sprigs (optional)
- 500ml vegetable stock, warmed
- A dash of cream/soya cream, mascarpone, crème fraîche (optional)
- A small thumb of fresh ginger
- A handful of walnut halves, toasted and chopped
Prep: 20 mins | Cook: 1 hr
Method
1. Preheat your oven to 220°C/Fan 200°C/Gas 7.
2. Slice the top off the squash/ pumpkin. Scoop out the seeds. Sccop out the flesh from inside the squash/pumpkin. Roughly chop the flesh.
3. Mix the chopped squash with the chopped pears and season with salt and pepper. Arrange on a baking tray with the garlic bulb. Gloss with olive oil. Tuck in some rosemary/thyme sprigs. Roast for 1 hr or till the squash/pumpkin is golden and tender.
4. Once tender, scoop the squash/pumpkin and pears into a blender, discarding the herb sprigs. Squeeze in the roast garlic cloves, discarding the papery skins. Add the vegetable stock and whizz till smooth. Add a little cream, mascarpone or crème fraîche, if you like, for a richer flavour. Grate in some fresh ginger, to taste. Blend again, then taste and adjust the seasoning.
5. Ladle into warm bowls and top with extra cream, mascarpone or crème fraîche and chopped walnuts to serve.
6. DIY Squash Bowls
If you make this soup with two smaller squash, weighing about 500g each, you can save the hollowed out squash and use them as bowls to serve you soup in.
If you make this soup with two smaller squash, weighing about 500g each, you can save the hollowed out squash and use them as bowls to serve you soup in.
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Pam-a-s
Delicious - the ginger at the end makes a huge difference.