American | Butternut-Pear Soup
Posted on November 1, 2016
This sounded good, and it was!
Yield: 6 servings
Ingredients
1 butternut squash, peeled and cubed
4 ripe pears, cored and cubed
1 large onion, cubed
olive oil
kosher salt
4 cups vegetable broth
1/2 cup Greek yogurt
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
freshly grated nutmeg, to taste
popcorn
Method
Preheat oven to 375°F .
Toss the butternut squash, pears and onion with olive oil and salt on a sheet pan. Roast at 375°F for 30 to 35 minutes, until fork tender (this took me closer to an hour).
Pureé roasted vegetables in Vita-Mix (may need to do in batches) with vegetable broth, Greek yogurt, curry powder, cinnamon, ginger and nutmeg. Simmer all for 10 minutes. Top each bowl with popcorn.
(Ref. "Butternut-Pear Soup" recipe, The Forest Feast, page 188.)