- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 2 lb butternut squash, peeled and cubed (one medium squash or the equivalent in precut cubes)
- 1 potato (about 8oz), peeled and cubed (I use Yukon gold)
- 3 small parsnips (about ½ lb), peeled and diced
- 2 pears, peeled, cored and diced (I use Anjou)
- 1 tsp kosher salt
- ½ tsp curry powder
- ⅛-¼ tsp cayenne powder
- ⅛ tsp cinnamon
- ⅛-¼ tsp cumin
- 4 cups low sodium chicken stock (or veg stock)
- 2 cups water
- freshly ground pepper, lots!
- Heat large pot over medium heat. Add oil.
- Add diced onion, cook until translucent and beginning to brown on the edges, about 3-5 minutes.
- Add the curry powder, cayenne, cinnamon and cumin. Toss to coat. Cook for another minute or so.
- Add cut squash, potato, parsnip and pear. Sprinkle with the salt. Cook for about 10 minutes, tossing every once in a while.
- Add the stock and water. Bring to a boil over high heat. Once boiling, lower the heat to a simmer and cover with the lid. Cook for about 45 minutes or until the vegetables are soft.
- Allow to cool a little before pureeing. In batches, puree the soup. The best way to do this is with a good blender, but an immersion blender will work too. Don’t blend too long, or it will have a baby-food consistency, just blend until smooth. Leave a slight texture.
- As you go, add each batch to a heatproof bowl or another pot. Add the pepper, taste. At this point you can serve right away or cool and refrigerate or freeze.
Makes 12 - 1 cup servings