This soup breaths cooler fall nights, it is THE perfect soup to get you connected to your local seasonal produce. The hazelnuts are ready to pick, the butternut squash are curing in the fields and the pears are freshly picked off the tree. The roasted rosemary and hazelnut topping is a big hit, it adds beautiful texture and enhances the flavours of the pear and squash. If you wanna get serious, you could always roast the pears first, this will give another depth of flavour and add some more sweetness to the end soup.
Ingredients
665 grams or 6 cups butternut squash (cubed)
1 ½ cups onions chopped
3 cloves garlic minced
1 can full fat coconut milk
1-2 teaspoons Red curry powder
1 teaspoon coriander powder
1 tablespoon coconut oil or olive oil
2 yellow pears (ripe, halved and cored)
3-4 cups chicken broth or veggie broth (add more if needed after blending)
¾ teaspoon salt *You may need to add more salt at the end
Roasted hazelnut and rosemary topping
½ cup hazelnuts (chopped)
1 tablespoon fresh rosemary
⅛-¼ teaspoon salt
1 tablespoon olive oil
Method
Sautée the onion, squash and garlic in the oil until onions are translucent. Add the spices, cook for 1 minute, add the rest of your ingredients, bring to a simmer and simmer for about 20 minutes. Remove from the stove, allow to cool a bit before blending, season if needed
For the hazelnut and Rosemary topping, toss everything together in a bowl and bake at 325 °F for 10-12 minutes or until lightly toasted.