Squash-Pear Soup

Squash and Pear Soup

The combination of creamy, smooth, and sweet here is irresistible. You'll get plenty of fibre in this soup, as well as all-important vitamins and minerals.

1 onion, chopped
2 cloves garlic, minced
1 T. olive oil
1 medium winter squash (such as acorn or butternut), baked and cooled
1 ripe pear
1-1/2 cups vegetable stock or water
1-1/2 cups soymilk (use "plain" or original flavor) or organic milk
1/4 tsp. rosemary, or more, to taste
1/4 tsp. thyme, or more, to taste
1/4 tsp. ground fennel, or more, to taste
Salt and pepper to taste

In a large pot or dutch oven, heat oil. Add onion and garlic and sauté until just soft. Meanwhile, puree squash and pears in a food processor. Add herbs, spices, and sautéed onion mixture. Return to pot and add stock and soymilk. Simmer until heated through and thickened slightly, 10-15 minutes.

Makes about 4 servings.

If you enjoyed this free recipe and would like to purchase recipes from this season's classes, click here!