Autumn is here! I wait all year for the start of my favourite season. Just the sight of squash & pumpkins at the market excites me. One of the first things on my list of cozy recipes to make is a squash-based soup. This version incorporates sweet pears & spicy ginger, a combination that will not disappoint.
Because Thanksgiving will look a little different this year & the gatherings will be much smaller in size, this “potage” will make for a wonderful first course or side dish. It is made on the stove top only, so you don’t have to worry about the oven being crammed with the turkey & other side dishes. It can also be made a day or two in advance & heated just before serving.
This recipe is also both vegan & vegetarian friendly. For a vegan version simply use a vegetable stock & coconut cream. Any variety of squash will work, but I favour using a mix of butternut squash & acorn squash. These varieties are easy to find & make for a naturally creamy soup. Now put on that chunky knit sweater & let’s get cooking. Happy Thanksgiving!
Autumn Squash, Pear + Ginger Potage
Prep: 15 minutes
Cook: 45 minutes
Serves: 4 to 6
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cloves of garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, chopped
- 2 medium carrots, peeled & diced
- 3 stalks of celery, diced
- 4 cups butternut or acorn squash, peeled & diced
- 2 d’anjou pears, peeled & diced
- 1 tablespoon brown sugar (optional)
- 1 cinnamon stick
- Salt & cracked black pepper, to taste
- 4 cups low-sodium chicken or vegetable broth
- 1/4 cup toasted pepitas, for serving
- 1/4 cup toasted walnuts, for serving
- fresh herbs, for serving
- Heavy cream, for serving (optional)
Directions
- In a dutch oven over low heat add the olive oil, garlic, ginger, onion, carrot & celery. Cook until the vegetables begin to soften, about 5 minutes.
- Add the squash, pear, brown sugar, cinnamon stick, salt & pepper. Cook for an additional 2 minutes.
- Stir in the chicken stock. Bring to a boil & reduce to a gentle simmer. Cover with lid & cook until the squash is fork tender, about 20 to 25 minutes. Remove cinnamon stick.
- Using an immersion blender, puree the soup until silky smooth. If you don’t have an immersion blender, carefully transfer to a blender & blend until smooth.
- Season to taste with additional salt & pepper. When ready to serve garnish with pepitas, walnuts & fresh herbs. Drizzle with cream if desired.
