Warm up your taste buds with a delightful bowl of Spiced Squash Fennel Pear Soup! This comforting American classic combines the earthy sweetness of butternut squash, the unique anise flavor of fennel, and the juicy richness of pear to create a symphony of flavors that dance on your palate. Perfect for chilly evenings or as a stunning starter for your next dinner party, this soup is not only delicious but also incredibly easy to make. With just a handful of ingredients and about an hour of your time, you can whip up a dish that will leave your guests begging for the recipe. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 fennel bulb, chopped
- 1 pear, chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare all ingredients by peeling and chopping the butternut squash into 1-inch cubes, finely chopping the fennel bulb, dicing the pear, and mincing the onion and garlic.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Incorporate chopped fennel and cook for 3-4 minutes until it begins to soften and become fragrant.
- Add cubed butternut squash and chopped pear to the pot, stirring to combine with the onion and fennel mixture.
- Sprinkle ground cinnamon, nutmeg, salt, and pepper over the vegetables, stirring to evenly distribute the spices.
- Pour vegetable broth into the pot, ensuring all vegetables are mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 30-35 minutes.
- Check that squash is tender by piercing with a fork. Once vegetables are soft, remove from heat.
- Use an immersion blender to purée the soup until smooth and creamy, or carefully transfer to a blender in batches to blend.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into warm bowls and serve hot, optionally garnishing with a drizzle of cream or fresh herbs if desired.
Tips
- Prep Ahead: To save time, you can peel and chop the butternut squash, fennel, pear, and onion a day in advance. Store them in airtight containers in the refrigerator until you're ready to cook.
- Choosing the Right Pear: Opt for a ripe but firm pear, such as Bosc or Anjou, to ensure it holds its shape and adds the perfect sweetness to your soup.
- Enhance the Flavors: For an extra depth of flavor, consider roasting the butternut squash before adding it to the soup. This caramelizes the sugars and enhances the overall taste.
- Adjusting Consistency: If you prefer a thinner soup, feel free to add more vegetable broth when blending. Conversely, for a heartier texture, blend less or leave some chunks for added bite.
- Garnishing: Elevate your soup presentation by drizzling a bit of cream or coconut milk on top before serving. Fresh herbs like parsley or chives also make for a lovely garnish.
- Storage: This soup keeps well in the refrigerator for up to 4 days, and it also freezes beautifully. Just make sure to cool it completely before transferring it to freezer-safe containers.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
