Squash Soup with Spiced Fruit Chutney

A wonderfully creative addition to your Thanksgiving dinner, or just a nice way to warm up on a cold November night!
Photography By D. Lucas Landis | November 06, 2015


Adapted from The Cook’s House in Traverse City, Michigan

Serves 8–10 

Toss the squash with 2 tablespoons canola oil and 1 teaspoon salt. Roast the squash at 425° for 20–25 minutes, until easily pierced with a knife. Sauté the onion in the remaining tablespoon of canola oil until soft. Purée the squash with the onion and water. Reheat and check the seasoning. Add more salt if desired. 

While this is reheating, place the butter in a small pan. Sauté the pears, spices and brown sugar until soft. Remove from the heat.

To serve, sprinkle the soup with ground cinnamon and garnish with the spiced pears. 

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  • 1 Blue Hubbard or Kabocha squash, peeled and chopped into 1-inch pieces (about 6 cups)
  • 3 tablespoons canola oil
  • 1 teaspoon salt, plus more to taste
  • 1 large onion, diced (about 2 cups)
  • 4 cups water
  • 1 tablespoon unsalted butter
  • 2 pears, peeled and diced
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon, plus more for garnish
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon brown sugar
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