This soup is loaded with flavor, fiber and protein. One of my favourite things to do is to ask my guests to figure out the mystery ingredient; nobody ever guesses that I have roasted yam and Bartlett pear in the soup to enhance the texture. It is the perfect solution to have a delicious, healthy foods that would help me to lose weight and feel good in a cold winter night.
- Use unsalted chicken stock
- Add olive oil first to the cutup squash and yam before adding salt and pepper
- Put an apple along with Bartlett pears in a tied plastic bag for two days. Pears will become ripe quicker.
Butternut squash x2 (cut to big chunks)
Yam (medium size) x2 (cut to big chunks)
Unsalted chicken stock 4 cups (add more if required)
Garlic x1 (cut top)
Bartlett Pear x1 (cored and remove skin)
Kosher salt 1 teaspoon
Freshly grounded pepper 1/4 teaspoon
Heavy cream 1/8 cup (optional)
Extra virgin olive oil 1/8 cup
Place cutup squash and yam in a large mixing bowl, add olive oil and toss well. Sprinkle 1/2 teaspoon of kosher salt and pepper and bake in 375F pre-heated oven for an hour.
Wrap garlic in a tin foil and drizzle with a dash of olive oil and place in oven. Squeeze garlic out like tooth paste after an hour and use only half for soup. Save the other half to make garlic butter to serve with soup.
Put baked squash, yam, Bartlett pear and garlic in a blender. Add chicken stock slowly while using high speed to puree everything. To ensure a silky texture, use a strainer to separate the excess fibre if your blender is not powerful enough. Transfer the pureed squash soup to a big pot for heating. Add the rest of the kosher salt if needed. Serve with a dash of heavy cream on top.(optional to use cream if you are on a diet)