A creamy, comforting soup made with roasted squash, ripe pears, warm spices, and a silky finish.

4 cups butternut squash, peeled and cubed

2 ripe red pears, quartered and cored

1/4 cup olive oil

4 sprigs fresh thyme (plus extra for garnish)

1/2 teaspoon salt

Ground black pepper, to taste

2 tablespoons olive oil

1 shallot, finely diced

3 garlic cloves, minced

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

4 cups vegetable stock

3/4 cup heavy cream

Cook Mode Prevent your screen from going dark

1. Preheat oven to 425°F.

2. Spread squash and pear pieces on a baking sheet. Drizzle with olive oil, season with salt and pepper, and add thyme sprigs.

3. Roast for 40 minutes, until tender.

4. Heat 2 tablespoons olive oil in a soup pot over medium heat. Add shallot and cook 2–3 minutes.

5. Stir in garlic, turmeric, cinnamon, and ginger. Cook 1 minute.

6. Add roasted squash and pears to the pot. Pour in vegetable stock and bring to a simmer for 10–15 minutes.

7. Blend until smooth using an immersion or countertop blender.

8. Stir in heavy cream and adjust seasoning.

9. Serve warm with olive oil and fresh thyme.

Use coconut milk instead of cream for a dairy-free version.

Freeze up to 3 months.

Add Gorgonzola for an elevated garnish.