This Spicy Butternut Squash and Pear Soup is gluten free and low in calories. It can be made vegan and is a great Thanksgiving Day appetizer.
Fall is my favorite season, mostly because I have a love affair with every fall fruit and vegetable. Butternut squash is one of the most versatile fall squashes. It’s amazing roasted, pureed, baked and “fried”. I enjoy it with chili, salads, diced and added to whole grain side dishes, in hashes and even as a pumpkin substitute in dessert. Of course, soup is probably the most common way to prepare this nutritional treasure. My Spicy Butternut Squash and Pear Soup is sweet and spicy. When I say “spicy”, it’s not super spicy, just a little kick. Feel free to play with the spice levels to suit your liking. This soup is also gluten free and can be made vegan by using vegetable broth in lieu of chicken stock. Top it with pumpkin seeds, pistachios or any other favorite nuts or seeds. Serve some in small bowls as a Thanksgiving appetizer.
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- 1 small to medium butternut squash - about 2 pounds
- 1 small onion, sliced (approximately 1 cup)
- 1 medium pear, cubed (peel on)
- 2 Tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt
- 2 1/4 cups low sodium chicken broth (or vegetable broth)
- 1/8 teaspoon black pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 cup unsweetened vanilla almond milk
- 2 Tablespoons roasted pumpkin seeds, shelled
- Preheat oven to 400 degrees.
- Peel and cut butternut squash into 1 inch cubes.** see below for tips
- Toss squash and onion in olive oil and salt.
- Line a baking sheet with nonstick foil for easy clean up and distribute squash/onions evenly on sheet. Add pears and roast for 40 minutes, turning twice during cooking.
- While veggies are roasting, add broth and spices to a large stock pot and heat through.
- Add hot veggies to broth and turn off heat.
- Puree until smooth using an immersion blender or a kitchen blender.
- Once desired consistency is reached, blend in almond milk.
- Garnish each serving with 1 teaspoon of roasted pumpkin seeds.
**To roast a butternut squash, pierce it and place in the microwave for a few minutes to soften. Then cut off both ends so it lays flat when standing up. Peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds, and cut into cubes for roasting.
What are your favorite butternut squash recipes? Stay tuned for a huge fall squash recipe roundup coming next week!!