This Slightly Sweet and Hearty Soup will get you in an Autumn Mood

Serves 4 with Leftovers


  • 1 Winter Squash. Butternut is traditional, but any will work
  • 3 tbsp Cooking Oil
  • ½ Cup Cooking Onion, Diced
  • 4 cloves of Garlic, peeled and minced
  • 2 Tbsp Ginger, Grated or Minced
  • 4 Small Pears, washed, core removed and cut into quarters
  • Vegetable or Chicken Stock
  • Salt and Pepper to Taste
  • 4 Kale leaves, Removed from Stem and Roughly Chopped
  • 1/3 Cup Milk or Heavy Cream (Optional)
  • 1 Tbsp Maple Syrup (Optional)


  1. Heat oven to 375 degrees. Place squash on a sheet pan and roast whole for 30-40 minutes, until it’s softened. Remove and set aside to cool. Once it’s cool enough to work with, cut in half, remove and discard the seeds and scoop the flesh out of the skin, into a bowl to reserve.
  2. Warm oil in a large saucepan over medium heat.
  3. Add the onion and garlic sauté for 3-5 minutes, until soft and translucent. Add the ginger and sauté for 1-2 more minutes, stirring regularly so the ginger doesn’t burn.
  4. Add the squash and pears, then enough stock to cover the vegetables and bring to a boil. Add some salt and pepper, reduce heat to leave at a simmer, and cook for at least 15 minutes, until the pears are tender.
  5. Let the soup cool slightly, then puree. You can either do this in batches in a blender, or with an immersion blender, until smooth.
  6. Add milk or heavy cream and maple syrup, if using, and stir to mix. Add the kale and bring the soup back to a simmer, cooking for another 10 minutes until the kale is wilted. Taste, seasoning further with salt and pepper if needed. Serve with fresh bread and butter. Enjoy!
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