Ingredients
- 4 ripe pears
- 1 small butternut squash, peeled and cubed
- 1 heaped teaspoon ground cumin
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1L vegetable stock
- 4 ripe pears
- 1 small butternut squash, peeled and cubed
- 1 heaped teaspoon ground cumin
- Salt and pepper to taste
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1L vegetable stock
Preheat your oven to 200°C/400°F/gas 6.
Cut the pears in half lengthwise and remove the cores. Place the pear halves and cubed butternut squash on a baking sheet lined with parchment paper.
Drizzle with olive oil and sprinkle with salt, pepper, and ground cumin. Roast in the preheated oven for about 30-35 minutes, or until the pears and squash are tender and slightly caramelized.
In a large pot, heat olive oil over medium heat. Add the chopped onion and crushed garlic, and sauté until translucent.
Add the roasted pears and butternut squash to the pot, along with vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes.
Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste.
Heat the soup for another 5 minutes before serving and crumble on some stilton for some balancing saltiness.