Roasted Acorn Squash & Pear Soup

Dear Soup,


How do I love thee?  Let me count the ways.

1) You are magic.  Somehow, soup as a whole is always better than the sum of its parts.  You put veggies in a pot with some water, and they come out tasting incredible.  Magic.


2) You make me love winter.  Because who doesn’t love a hot bowl of soup on a cold day?


3) You help me eat more veggies.  Not that I really needed help with that, but you’re a really good excuse for nutrition.

4) You make my place smell divine.  There’s nothing quite like a bowl of soup simmering away on the stove, and that magic first smell when all the flavours start to come together and you realise you’re about to have soup!

5) You’re easy.  Most of making you, soup, is letting you bubble away while I get on with all the other things I’m doing in my life.

So thank you soup, you’re welcome to come by for a delicious visit anytime you’d like this winter.




Roasted Acorn Squash & Pear Soup
Serves 6-8

  • 2 acorn squash
  • 1 Tbsp. butter or oil
  • 1 red onion, minced
  • 2 pears, chopped
  • 4 cups vegetable stock
  • 1/4 of a fresh nutmeg, grated (I use a microplane)
  • 1 Tbsp. curry powder
  • salt & pepper to taste

Preheat your oven to 425F.

Slice the acorn squash in half, lengthwise, and scoop out the seeds.  Place the squash cut-side-down on a baking sheet lined with aluminum foil.  Roast at 425F for 45 minutes, until the flesh is tender.  Let cool, and scoop out the acorn squash flesh.

Heat a large pot over medium heat, and add your butter or oil.  Add the onion, and sautee until the onions are soft.  Add the roasted squash, pears, vegetable stock, nutmeg, and curry powder, and stir to combine everything.

Turn the heat to high and bring the pot to a boil.  Turn the heat down to low and simmer for 45 minutes, until all of the flavours are infused and gorgeous.  Your home will smell decadent.  Season with salt & pepper.

Serve warm, topped with your favourite soup toppings.  I like a little Greek yoghurt and some freshly chopped chives.


Refrigerate or freeze leftovers.

Tags: , , , , , , , , , ,

Categories: Appetizer, Dairy-Free, Gluten-Free, Holiday, Main Course, Side Dish, Soup, Vegan, Vegetarian


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4 Comments on “Roasted Acorn Squash & Pear Soup”

  1. Lorraine
    December 9, 2011 at 2:14 pm #

    Mmmmm! This sounds delicious. I will have to give it a try.

    • December 9, 2011 at 6:47 pm #

      You will love it!!!! And it’s easy too! 😀

  2. January 3, 2012 at 4:36 pm #

    holy crap lindsay!!! i wish i found your recipes sooner!!! we need more veggie meals in our diet and i soooooo lack in creativity! lol this is the best!!!

    • January 3, 2012 at 5:48 pm #

      LOL, happy I could help out 😀
      By the way, this is my favourite comment in a long time — thanks for the smile!

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