Nothing says “fall” like a warm bowl of soup brimming with the classic seasonal flavors of oven-roasted squash and ripe pears. Add the spicy warmth of cinnamon, nutmeg and ginger and you’ve got the perfect combination for a cool evening.
- 3 T. olive oil, divided
- 2 acorn squash, skins removed and cut into 1” chunks
- 4 medium pears, peeled, cored, and cut into chunks
- 3 – 4 large cloves fresh garlic, unpeeled
- 1 32-oz. container chicken broth
- 1 3” piece of fresh ginger, peeled and grated
- 2 t. ground cinnamon
- 1 t. nutmeg
- 1 T. fresh thyme leaves, stems removed
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- In a large glass bowl, toss squash and pears in two tablespoons olive oil and spread out in a single layer on a rimmed baking sheet lined with parchment paper. Add garlic cloves to baking sheet and place in oven. Roast for approximately one hour or until squash is tender, turning ingredients once or twice during this time.
- Remove from heat and cool slightly. Squeeze roasted garlic cloves to remove skins, while reserving the roasted garlic inside.
- Working in batches, add roasted squash, pears, and garlic to blender with broth and puree until smooth. Repeat with remaining batches until finished.
- Transfer each batch of pureed ingredients to a large pot and add any remaining broth, along with the ginger, cinnamon, nutmeg, and fresh thyme leaves.
- Simmer until heated through, stirring occasionally. Season with salt and pepper, to taste. Serve immediately with crusty bread.