It seems everyone loves a good squash soup recipe. While I’m out in Jasper, I thought I’d share a really simple soup I made last week – roasted pumpkin and pear – not earth-shattering, but simple and delicious, especially topped with crumbled goat cheese, which kept its shape and then melted into the hot soup. This version is sweet and plain, but you could spice it up with a spoonful of curry paste, and of course swap any thick-skinned winter squash for the pumpkin. Butternut’s nice, and easy to peel.
If you find yourself with a particularly nubbly-skinned squash, roast it in wedges – the flesh will peel away easily once cooked.
Roasted Pumpkin & Pear Soup with Goat Cheese
1 small sugar pumpkin or butternut squash
2 ripe pears
a dab of butter
1 small onion
1-inch knob of ginger, peeled and chopped
1 L chicken or vegetable stock
goat cheese, for garnish
Preheat the oven to 425F. Peel and chop the pumpkin or squash and spread out on a rimmed baking sheet. If you like, core and quarter the pears and add them to the sheet too. Drizzle everything with oil and toss with your fingers to coat. Roast for 30 minutes, stirring once or twice, or until soft and golden on the edges.
In a medium saucepan or small pot, heat a drizzle of oil with a blob of butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted squash and pears (if they’re raw, just chop and toss them in, skins and all) and enough stock to cover. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with a hand-held immersion blender (or transfer in batches to a regular blender) until smooth. Serve hot, sprinkled with crumbled goat cheese.