Wednesday, December 9, 2009

Soup Arsenal

It is good to have a soup arsenal. A list of soups that you can make without consulting the recipe, soups that you are itching to make at the first hint of cold weather, and soups that consistently make you feel warm and full and satisfied. Soups that you like so much that you don't mind eating them for the next three weeks because you made such a huge pot.

This soup is going into my arsenal. I have survived almost three weeks of eating this soup, and as of this afternoon, I am still not sick of it. I fact, I kind of want it for dinner too...

I especially love roasted soups. Put a bunch of stuff onto a sheet pan, throw it in the oven for an hour, buzz it through the food processor and viola: creamy, healthy, thick, complex, soup. Its like magic.

Roasted Butternut Squash, Pear, and Shallot Soup
Adapted from

2 pounds peeled, seeded, and cubed butternut squash
2 ripe pears, peeled, cored, and cubed
5-6 shallots, peels and quartered
3 cloves garlic, peeled and crushed
4 carrots peeled and cut into 1 inch pieces
2-3 tablespoons olive oil
4 cups chicken stock
salt and freshly ground pepper, to taste
crumbled goat cheese for garnish

Preheat oven to 400 degrees.

Combine pears, squash, garlic, shallots, carrots, olive oil, salt and pepper, together on a large rimmed baking sheet and toss to coat evenly with the oil. Roast, stirring occasionally, until soft and starting to caramelize, about 50 minutes to 1 hour.

Working in batches, adding vegetables to food processor with enough chicken stock to aid blending. Blend until smooth and pour into large soup pot. Add any remaining stock, stir to combine, and season with salt and pepper to taste.

Serve in bowls with crumbled goat cheese on top.

Get cozy, its going to be a long, cold winter :-)


Hungry Dog said...

Love the photos! This soup looks great. I recently did a butternut squash soup but this sounds more interesting with the pear. And goat cheese...why didn't I think of that?

HollowPeas said...

Hungry Dog, we must have been on the same wavelength last week with our butternut squash soup making! The pear added just a little more sweetness, and I used the goat cheese to contrast that a I am obsessed with goat cheese and put it on everything :-)

Anonymous said...

I just wanted you to know I made this recipe last night and it is so freakin fantastic! I'm on Weight Watchers and was about to make a "roasted" butternut squash soup, but in their recipe there wasn't anything roasted about it... it was boiled! *blech* So I looked up recipes on Tastespotting and found this one.

It was so amazing and made so much that I only blended up half the vegetables. And I couldn't stop picking and eating the other vegetables off the pan they were so tasty. Apparently I wasn't the only one because my bf confessed he never liked butternut squash and now he does!

Thanks again for what is now going to be my standard BNS recipe!

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