Much of October has been about recipe-testing breads, cookies, and other carbs, furthering our journey with a grain-free (Paleo) diet in hopes to further improve Michael and Ely’s (my twin boys’) gut health as mentioned in my last post. This new venture of baking is challenging, to say the least – it’s a good thing I’m stubborn and armed with a good playlist ready to get my mixer in motion (cue the wonder woman music right about now).
I’m thrilled to say that after several attempts, I now have two great bread recipes (!) and some awesome pumpkin recipes that i can’t wait to share with you. I’m still working on perfecting the chocolate chip cookie recipe that initially looked more like a hockey puck than a cookie even though it tasted good. Fixed the hockey puck situation now trying to perfect the taste of browned butter (without browned butter, HA) … so close. Fortunately, the good batches outnumber the flops — ah, perseverance for the love of carbs.
An unedited-because-I’m-too-excited-to-wait peek at a nut free, grain free bread that has been repeatedly yielding great results and will be sharing the recipe SOON …
But enough of my terrible teasing about carbs (!), let’s talk soup, because ’tis the season for butternut squash and pears to warm our chilly bones. This duo makes one comforting (and healing) soup that can be made in a pinch and has been my go-to soup this month on days when there are plenty of loaves cooling on racks with no dinner to show for it. Thankfully my guys love soups especially ones that lean on the sweeter side; and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.
Thankfully my guys love soups especially when they lean on the sweeter side like this one; and with all the germs in the air (feels like everyone is catching a cold these days!) I feel good that they are getting tons of beta-carotene, Vitamin C, with some hidden turmeric for the anti-inflammatory, and anti-oxidant properties (you can’t taste it) in there.
What I also love about this soup is the roasting of the squash and pear and how the pear has a caramelized flavor, add to that ginger for heat and healing properties, plus, and a few spices to round it all out. It may seem like a lot of time for a soup but while they are roasting you can tend to other things and then bring it all together.
Now, pear may seem like an odd addition to this soup, but given the taste I think you will be surprised at how well it goes in here, having much to do with roasting — that extra step gives the pears (and squash) a nutty, aforementioned caramelized flavor that doesn’t compare to simply boiling in stock without much fuss or chef techniques needed. And even better with a grilled ‘cheese’ (boys fave) or grilled chicken pesto sandwich (my fave) or any other deemed for dunking because dunking sandwiches in soup is fun now that I have plenty of bread in the freezer. Ha!
I served this for dinner topped with pear slices that I seared in coconut oil and fresh chopped rosemary, but any other toppings like bacon bits, spiced pumpkin seeds, candied walnuts, toasted coconut flakes, or whatever you have on hand works. It’s all good. When making ahead I would hold off on any toppings and garnish just before serving.
As much as I love to serve this on weeknights with little time to make dinner, it can get all fancy for holiday entertaining served in shooters as a fancy appetizer or custard cups as a soup starter for Thanksgiving with the pear or fried sage leaves for garnish to impress your guests and easy enough to whip up in advance since it can remain refrigerated for a few days. It does thicken up somewhat after a day, simply add a little water to thin it, if needed, once it has been heated.
Have a wonderfully cozy weekend!
Xx Jessica
- 3 medium or 2 large butternut squash (yield about 6 cups)
- 4 ripe pears cored, and sliced in half
- 6-8 cups beef bone broth or vegetable broth
- 2-inch knob of ginger, peeled and minced
- 2-inch long piece of turmeric peeled then minced
- 2 teaspoons ground cinnamon
- handful fresh sage leaves
- 2 sprigs of fresh rosemary, stems removed
- 3 teaspoons kosher salt
- coconut oil spray or coconut oil
- Preheat oven to convection 400 degrees F (204 C). Line a baking sheet with parchment paper.
- Clean exterior of squash, then slice down the middle, vertically. Scoop out seeds with a spoon and discard. Place flesh side down, then transfer cut pears to the baking dish, pears are roasted cut side up to release sugars for more caramelization.
- Spray the pears with coconut oil to coat and bake for 45 minutes, until very soft. When cooled, scoop out butternut squash from the skin and transfer to a soup pot. Add roasted pears and beef bone broth.
- Turn heat on to medium-high, then add in ginger, turmeric, cinnamon, sage leaves, and rosemary. Stir to combine well and bring up to a boil then reduce to low and continue to cook for 10 more minutes. Puree with a hand-held immersion blender or in a stand blender to remove chunks, if desired. Soup will be thick. If desired, add more broth or water for a thinner consistency.
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