Roasted Butternut Squash and Sweet Pear Soup
It never fails. Every year, right around Halloween, my daughter gets a nasty case of strep throat. It’s a ton of fun. Our three days of captivity in the house always start with a persistent stomach ache and ends with a raging fever that drives us to a walk-in clinic. (Of course, strep throat always arrives on the weekend. Oh, right, a weekend we have something awesome planned.) This year’s annual strep throat festivities commenced in the wee hours of our Saturday night, ruined a pumpkin patch visit with friends on Sunday, allowed us to witness an arrest at the walk-in clinic and ended in a stunningly unspectacular hour-long wait for our antibiotics. I can’t wait for next year.
Photos by Maya Visnyei
Our yearly illness usually coincides with a sudden drop in temperature that always occurs in Ontario come October. As soon as the weather turns from isn’t-this-chill-so-fun-I-get-to-throw-on-a-sweater to where-in-hell-have-I-stored-my parka, you can find us at the walk-in clinic. It’s also when I start making soup. (My husband also begins his heavy rotation of grilled cheese but that’s for another post.) Now that this time of year has arrived, I like to make a batch of soup each week to have around the house for quick dinners. I also love me a great soup for Scarlett’s lunch. Since the school semester is about half way completed, it means I’ve also started to hate lunches that include a sandwich. I just feel ready for a more comforting dish. I’m sure Scarlett feels the same. (If you can relate to our lunch box fatigue, tune-in to Cityline on City TV this Wednesday for our ideas to shake up your lunch box options!)
This soup is like Fall in a bowl. The mix of heirloom carrots and butternut squash richly roasted make it a hearty and satisfying lunch or dinner. I wanted a hit of sweetness so I used a local brand of pear puree from Onatrio’s Own. It’s why I also tossed a bit of apple cider in as well. However, if you don’t have any handy, don’t fret. Just use some water. I promise the flavour will still be there. How can it not be? All those beautifully roasted vegetables deliver in spades on deliciousness.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
2 Comments
Sophie
November 07, 09:54No broth in the list of ingredients…
How to Throw a Holiday Dinner Party without losing your mind - Sweet Potato Chronicles
December 03, 12:20[…] that doesn't require any of your attention. Do something easy and seasonal like this Roasted Butternut Squash Soup and you'll be so glad you don't have to do anything more than grab a ladle when it's time to […]