Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment* (reprinted by permission of the author).
Serves: 4 to 6 (doubles easily)
- 3 delicata squash, roasted, to equal 2 cups
- 1 small onion, diced
- 1 medium D’anjou or comice pear, peeled and cut into chunks
- 2-3 teaspoons or more curry powder
- 2 tablespoons vegetarian broth powder
- 4 cups water
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Freshly ground black pepper
- 2 tablespoons cilantro, chopped
Roast the squash in the oven at 350 degrees until a knife is easily inserted into the squash, about 25 minutes. Cool and scrape pulp from skin.
Heat the stock pot over medium heat. Add the onion and sauté for 5 minutes until it softens. Add the pear and curry powder and sauté for 2 minutes. Add the broth powder and water and simmer for 10 minutes until the pear is soft.
Add the roasted squash and simmer for another 10 minutes to blend flavors.
Using a hand blender, puree until desired consistency. Taste and add the lemon juice, salt and pepper. Garnish with parsley or cilantro. Serve hot.
Visit Jill Nussinow at The Veggie Queen.
- Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.
- Explore other recipes for hearty winter soups.
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