Butternut Squash and Pear Soup

Ingredients

• 1 medium butternut squash
• Olive oil
• Salt & pepper
• 1 red onion, diced
• 1 pear, peeled and diced
• 2–3 teaspoons finely chopped sage or rosemary
• 2 garlic cloves, minced
• ½–1 red finger chili or jalapeno pepper, thinly sliced
• 1 (approx. 1-inch) piece ginger, finely grated
• 1 tablespoon maple syrup
• Pinch freshly grated nutmeg
• 3–4 cups vegetable broth
• Pumpkin seeds, for garnish
• Thinly sliced chili, for garnish

Directions

1. Heat your oven to 425ºF. Halve the butternut squash lengthwise and drizzle the cut side with olive oil. Season with salt and pepper and place cut-side down onto a sheet pan. Roast the squash for 40 to 45 minutes or until tender and golden. Set aside for about 15 minutes or until cool enough to handle.
2. While the squash cools, place a large saucepan over medium heat. Add in a little oil along with the onion, pear, and herbs. Season with salt and pepper and cook down until golden and soft, about 10 minutes.
3. Stir in the garlic, chili, ginger, maple syrup, and nutmeg and continue to cook for 1 to 2 minutes. Pour in 3 cups of the broth to deglaze the pan and bring to a boil. Using a spoon, scoop the flesh from the squash skins and add to the pot. Boil the soup for at least 10 minutes to being the flavours together.
4. Using an immersion blender or a traditional stand blender, carefully blitz the soup until smooth, adding more broth as needed. Season to taste with more salt, pepper, and nutmeg and serve topped with a scattering of pumpkin seeds, some sliced chili, and a drizzle of olive oil.