logo

Shop > Meal Ideas > Butternut Squash and Pear Soup with Smita's Cookery Veggie Spice

Shop > Meal Ideas > Butternut Squash and Pear Soup with Smita's Cookery Veggie Spice

Butternut Squash and Pear Soup with Smita

Butternut Squash and Pear Soup with Smita's Cookery Veggie Spice

Your weekday dinners, simplified with FreshFix Meal Ideas...
Ingredients for this week's Meal Idea can be added to your cart by scrolling down the page!


This soup is a healthy and richly flavored way to use the fall squash and pears that are in peak season right now. Smita's Cookery Veggie Spice adds a wealth of wonderfully layered warming flavors that will nourish your body and also make your entire house smell amazing! (Check out her website for even more great ideas for using this spice. Adding the ginger, garlic, and turmeric to this recipe were based on her own suggestions!)

This soup also pairs well with a good sourdough bread from Savage Wheat Project or Elm Street Bakery.

TIP: You'll puree this soup with a blender or immersion blender, so don't worry about chopping your ingredients perfectly! 

Serves 4.

Ingredients
  • 1 large butternut squash (or 1 kabocha, 1 buttercup, or 2 small honeynut), peeled and chopped*
  • 2 ripe bartlett or bosc pears, quartered and cored (seeds removed), with skin left on
  • 1 small onion or 2 shallots, roughly chopped
  • 2 cloves garlic, minced 
  • 2 tbsp butter (or ghee, olive oil, or sunflower oil)
  • 3 1/2 cups vegetable or chicken stock
  • 1 tbsp Smita's Cookery Veggie Spice
  • OPTIONAL: 1 tsp turmeric
  • OPTIONAL: 1 tsp minced ginger
  • OPTIONAL: 1/2 cup full-fat coconut milk or heavy cream
  • pepitas of choice (we recommend Stonybrook Sweet Chili Butternut Pepitas for this one, but any pumpkin seeds or butternut squash seeds will be great!)
  • salt and black pepper to taste
* Don't forget that you can save any pumpkin or squash seeds to toss in olive oil and spices and roast them on your own!


Directions:
  • Heat butter or oil in a large pot over medium high heat. Once melted, add onions/shallots and saute for 3-5 minutes until translucent.
  • Add Smita's Cookery Veggie Spice and a pinch of salt, as well as garlic, ginger, and turmeric, if using. Cook for another 2-3 minutes to "bloom" the spices. 
  • Add chopped squash and pears as well as vegetable or chicken stock.
  • Bring to a boil, then lower to a simmer for 35-40 minutes or until squash is fork tender.
  • Blend until smooth by scooping into a blender or by using an immersion blender. 
  • Add heavy cream or coconut milk and stir in. Add black pepper to taste, and more salt if needed.
Ladle into bowls and sprinkle pepitas on top. Enjoy!

IMPORTANT!


truck overlay
Would you like
Delivery or Pickup?

IMPORTANT!

truck overlay
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Delivering to: change?

Start Delivery On:

0

added to delivery
$5.00
4 each

IMPORTANT!


truck overlay
Would you like
Delivery or Pickup?

IMPORTANT!

truck overlay
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Delivering to: change?

Start Delivery On:

0

added to delivery
$4.25
 3 ounces

Stony Brook WholeHeartedFoods pumpkin and squash seed snacks are brined in sea salt and barrel-roasted in small batches. Stony Brook’s seeds are locally sourced, 100% US grown from our farmer-partner in upstate NY.  All of our products are gluten-free, dairy-free, soy-free and nut-free, produced and packaged in our production kitchen and shipped directly to you by our team. Toss these roasted seeds on your salad or yogurt, or better yet, eat them right out of the bag!


MY DELIVERIES

This delivery truck is empty!

ADD SOME PRODUCTS