roasted butternut squash and pear soup with candied pepitas

prep: 15 MINUTES | cook: 1 HOUR | total: 1 HOUR 15 MINUTES | serves 4 TO 6

Squash soup is an essential fall dish, so of course I had to put my own spin on it. I realized that by roasting the squash until it was tender and caramelized, combining it with pear for just a tiny bit of sweetness and body, and adding a pinch of classic fall spices (cinnamon and nutmeg), I could achieve an elegant, velvety soup without a drop of cream. (Though I certainly won’t tell if you add a drizzle!) Since this soup is so special, I wanted to give it the perfect accessory: candied pepitas, which are a perfect mix of sweet and salty with great crunchy texture.

CANDIED PEPITAS

¼ cup sugar

1 cup pepitas

¼ teaspoon kosher salt

BUTTERNUT SQUASH SOUP

1 butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch pieces

2 small pears, cored and chopped

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 small yellow onion, diced

3 garlic cloves, minced

3 cups vegetable broth, plus more as needed

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 Preheat the oven to 400°F.

2 Make the candied pepitas: In a medium skillet over medium heat, melt the sugar, shaking the pan to distribute it in an even layer. When the sugar turns amber in color, after 3 to 5 minutes, remove the pan from the heat and add the pepitas. Stir to combine and sprinkle with the salt. Transfer the pepitas to a parchment-lined plate or baking sheet and let them cool completely. Break the brittle into pieces and store in an airtight container for up to 3 weeks.

3 Make the soup: Arrange the squash and pears in a single layer on a large baking sheet. Drizzle with 1 tablespoon of the olive oil and toss until well coated. Season with a pinch of salt and pepper and roast for 35 minutes, until the squash and pears are soft and tender.

4 In a large pot, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes longer. Stir in the roasted squash and pears along with the broth, cinnamon, and nutmeg. Reduce the heat to low and let the soup simmer for 10 minutes. Remove the pot from the heat.

5 Use an immersion blender to blend the soup right in the pot until smooth. (Alternatively, let the soup cool slightly, then transfer it to a blender to blend until smooth. Return to the pot and heat over medium heat until heated through.) If the soup is too thick, add a little more broth until the desired consistency is reached. Ladle the soup into bowls and top with the candied pepitas.