Autumn Squash and Pear Soup

Autumn Squash and Pear Soup

Ingredients:
2 tablespoons extra-virgin olive oil, divided
3 carrots, peeled and cut into 2-inch chunks
1 medium onion, sliced
4 cups (32 ounces) chicken broth, divided
2 pears, any variety, peeled and cored, cut into quarters
1 teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground cinnamon

Directions:
maple syrup for serving
Preheat the oven to 375°F. Place the squash cut-side up on a baking sheet lined with
parchment paper and drizzle with 1 tablespoon of the oil. Bake for 1 hour.
Meanwhile, heat the second tablespoon of olive oil in a Dutch oven over medium-high
heat. Add the carrots and onion and sauté for about 8 minutes or until the onion is
softened. Set aside.
When the squash is fully cooked and cooled enough to handle, scoop it out of the skin and
put half of it in the blender.
Add 2 cups of the broth, pears, carrots, onion, salt, pepper, and cinnamon, in that order.
Start the blender on low and process for 10 seconds, turning it to high and processing until
velvety smooth. Return the blended soup to the Dutch oven. Next process the remaining
squash and broth until smooth and add that to the pot as well. Warm the pureed soup on
the stove top until heated through. Serve with a drizzle of maple syrup.
Hearty Kale and Potato Soup
serves 6–8
I apologize if you’re tired of hearing me say blend lightly, but I have to underscore the
importance of it once more with this recipe. Potatoes can easily turn to glue in the blender.
When blended with diligence, this soup is thick and rewarding. The addition of kale after
blending gives a delightful toothsome texture to the soup.