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