Roasted Butternut Squash and Pear Soup with Dukkah
Serves 4-6 as a main course
This is a hearty, flavorful, simple soup. You can make it up to 3 days in advance and keep it in the refrigerator, or freeze it for up to 3 months. The squash takes a little time to roast, but the enhanced flavor is worth waiting for.
3 pounds butternut squash
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 teaspoon dried sage
1 pear, peeled, seeded and chopped
4 cups low-sodium vegetable or chicken stock
1/3 cup white wine
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 - 2 tablespoons Pantala Dukkah Nut & Spice Blend
Preheat oven to 400F.
Lightly grease a baking tray with vegetable or olive oil. Cut the squash in half lengthwise and place on the baking tray, cut side down. Roast until the squash is tender when pierced with a knife, about 1 hour.
Remove squash from oven. When cool enough to handle, scoop out the flesh from the skin and cut into chunks. Discard skin.
Heat the olive oil in a stock pot or large saucepan. Add the onion and sage and sauté over medium heat, about 5 minutes, or until onions are soft. Add the roasted squash chunks, pear, vegetable or chicken stock, wine, salt and pepper. Simmer for about 20 minutes, uncovered.
Remove from heat and allow to cool slightly. Carefully transfer the soup to a blender and process until smooth (do this in batches if necessary.) If the soup seems too thick, add a little more chicken stock or water until it’s the right consistency. Taste and add more salt and pepper as desired.
Serve hot with a generous sprinkling of Dukkah on top.