Roasted Winter Squash, Pear and Leek Soup

Sometimes I feel like devoting my whole heart and soul to dinner and sometimes I just want to phone it in. Today was one of those days so made the laziest soup in the history of all time. This week was a killer across the board and at the tail end of the action, I’m coasting on fumes. Honestly, I’m not even sure I have enough left in me to write this post but I’m gonna give a solid go. Yup, this is how I’m starting my first new post of the year, in a complete state of meh.

In addition to my genuine lack of energy, cooking on the nights I have Bella is always challenging as I have to balance Mummy time with tummy time. With this soup, I might have just found the balance. I baked the spiced pecans while she ate her dinner. I roasted the squash, garlic and pears while we chased her Zu Zu Pet and watched the Gruffalo then sauteed the leeks while we brushed her teeth and got into jammies. All I needed to do once she was in bed was combine and puree the ingredients together then find something to watch while I enjoyed the fruits of my nearly negative labour. The Master Class interview with Sean Carter a.k.a Jay-Z  was my viewing pleasure and as I’m sitting here writing this post, it’s lifted me from meh to hell yea. Once again I’m So Ambitious its On to the Next One before this is even done.

Now don’t get it twisted, just because I didn’t apply a lot of effort doesn’t mean this soup is half-assed, just the opposite. It’s flavours are developed in the oven over time. The heat caramelizes the sugar in the garlic, pear and squash then binds them to heat of the cayenne, all while the salt and pepper spin their savoury magic. Flavour plays large here, just not while your slaving over the stove. You can sit it out with the one you love and just let it ride.

Roasted Winter Squash, Pear and Leek Soup

Would Rather Gather original
Active time: 15 minutes / Cooking Time: 1 hour 15 mins / Makes: 6-8 cups

For the soup:

1 tbsp + 1 tbsp olive oil, divided
1 small butternut squash
1 small pepper or buttercup squash
2 cloves garlic, smashed
2 bosc pears, peeled, trimmed and quartered
1 tbsp Earth Balance buttery stick
2 leeks, white and pale green parts only, halved and cut into 1/4″ crescents
4 cups vegetable stock
1/4 cup nutritional yeast
1/4 cup belsoy cream
sea salt, freshly cracked black pepper and cayenne to taste.
chopped spiced pecans

Method :
1. Pre-heat the oven to 325° and make spiced pecans according to linked recipe above.
2. While pecans are roasting, halve and scoop out the seeds of the squash then rub them with olive oil and season liberally with sea salt, cayenne and freshly cracked black pepper. Once squash are seasoned, fill their hollows with smashed garlic cloves and pear quarters.
3. Once pecans are finished, remove from oven to cool and increase oven temperature to 425°. Place squash halves on foil-lined baking tray and roast for about an hour or until they’re tender all the way though.
Note: This is when you get to do just about anything you’d like for an hour.
4. Once squash is finished roasting, remove from oven and set aside to cool. In a dutch oven over medium heat bring remaining olive oil and Earth Balance up to temperature, add leeks and saute for 15 minutes until completely softened.
5. Once leeks are soft, add vegetable stock and bring temperature up to high. Scoop out garlic, pear and all squash flesh into the pot, add nutritional yeast and purée until smooth using a hand blender. Stir in belsoy cream and season to taste with salt and pepper.
6. Ladle out into bowls and garnish with roughly chopped spiced pecans, settle in and savour.