Adapted from SoupAddict.com
Prep Time: 15 minutes
Bake time: 1 hour
- 1 1/2 pounds squash, such as butternut, cut in half lengthwise, seeds removed (reserve if using for garnish)
- 1 ripe pear, halved and cored
- olive oil
- salt and pepper
- 1 medium sweet onion, diced
- 1 bulb fennel, cored and chopped
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1 1/2 teaspoons five spice blend
- 2 cups chicken or vegetable broth
- 1/4 cup orange juice
- Creme fraiche for garnish (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
- Rub the insides of your squash and pears with olive oil and place them on the baking sheet, skin side up. Roast in the oven for 30-40 minutes, or until a knife easily pierces the skin of the squash.
- Remove from oven and allow squash and pear to cool until they can be handled. Then peel and dice both into small squares. Set aside.
- Warm 1 tablespoon of olive oil in a medium stock pot over medium heat. When oil is shimmering, stir in the onions and saute until softened, about 5 minutes. Add fennel, celery, garlic and a pinch of salt. Stirring often, cook for another 5 minutes, or until vegetables are soft but not browning. Season the vegetables with the five spice blend, and a pinch each of salt and pepper. Add the squash and pear dices and mix well with the seasoned vegetables.
- Pour in the broth, bring to a boil, and reduce heat to a simmer. Add the orange juice, cover and allow to simmer for 15 minutes. The squash and pears should be soft.
- Puree the soup using an immersion blender (can also be done in batches in a conventional blender.) Taste, and adjust the seasoning with salt and pepper as needed.
- Serve, eat, enjoy.