As if I really needed to dig myself further into the fall spirit, I have officially received my annual cold. This time around it even warped into inflammation going on within my head and inner ear, causing insane tension headaches and vertigo!
Of course being sick on cold fall days require some TLC…usually in the form of comfort food. Obviously the cook in the house is myself, so I needed a recipe that would be both delicious and easy. I didn’t want to spend too much time standing in a hot kitchen when I could have been lounging on the couch watching Sid the Science kid with the four year old.
This unique soup managed to hit the spot just right. The unique flavor worked as both an enjoyable dinner as well as the medicine needed to make me feel better.
It will definitely appear on my table again, hopefully under better circumstances.
Butternut Pear Soup
1 butternut squash – cubed into small pieces
3 Tbsp. olive oil (plus another Tbsp)
3 Tbsp. rosemary
1 Tsp cinnamon
1 Tsp salt
3 cups vegetable stock
1 cup green onions
2 large pears – peeled and chopped
3 Tbsp. maple syrup
- Preheat oven to 400 degrees. In a large bowl mix the squash, olive oil, rosemary, cinnamon, and salt. Spread the mixture on a foil lined baking sheet and back for 45 minutes (you want the squash to be tender when poked with a fork).
- Heat olive oil in a large pot over medium heat. Add green onions and cook for about 5 minutes. Add pears, chicken stock, and syrup. Bring the mixture to a boil.
- When the squash is done roasting, put both mixtures in a blender or food processor. Blend until the soup is smooth.
- Serve with a sprinkle of mozzarella cheese over the top of individual soup bowls and Enjoy!