A delightful and creamy soup combining the sweetness of pears and the richness of butternut squash, perfect for any season.
Prepare the squash by peeling, seeding, and cubing it into small pieces.
Cutting the squash into smaller pieces ensures even cooking.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and minced garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the cubed squash, diced pears, chicken broth, cumin, paprika, and rosemary to the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are tender.
Simmering gently helps the flavors meld together.
Remove the rosemary sprig and blend the soup in batches until smooth. Return the soup to the pot.
Blending in batches prevents overfilling the blender.
Reheat the soup gently, then season with salt, pepper, and lemon juice to taste.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with a sprig of rosemary or a dollop of yogurt if desired.
Serving with crusty bread enhances the meal.
Continue in our app for the best experience
