Rosemary Roasted Pear & Butternut Squash Soup

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I want to bring you a sneak peek at one of the recipes I share in the AIP By Season Cookbook! I had so much fun being a part of this project with 21 other bloggers, recipe developers and coaches. There is so much in the collective wisdom of the women who were a part of this, and each have their own story of recovery and healing. I’m inspired by each of them! You can purchase and download your copy of AIP By Season here!

This is quite possibly one of my family’s favorite soup recipes and I’m so happy to share it with you; it’s sweet and savory, creamy and satisfying. And a snap to put together!

The base (other than bone broth…because, BONE BROTH) is butternut squash, which is a seasonal vegetable in winter. Let’s talk for a sec about WHY eating seasonally is important:

  1. Maximum Nutrient Density: The produce we find on the grocery store shelves out of season has usually been grown in a climate where it could be produced, then harvested early. It has to be picked before it’s peak ripeness so that it can be shipped and reach the grocery store shelf before it spoils. So, the produce is on the “immature” side, and isn’t at their maximum nutrient density.

  2. Maximum Flavor: The same way being harvested early can impact the nutrient density, it can also impact it’s flavor. If you’ve ever had a peach in the middle of summer vs. autumn, you know what I’m talking about!

  3. It Can Save Money: Depending on where you live, you could be paying more for produce out of season (I know I do for a lot of things here in North Texas). When it’s the peak of the season, there’s more produce on the market, so it’s a supply and demand thing…costs go down. Plus, out of season, that same produce can have a longer supply chain to get to you; if something can be grown locally in season, there’s no shipping to get from the farmer to the grocer. Automatically, that can cut costs.

ALLLLL that to say, don’t avoid produce out of season — just take advantage of it when it IS in season so you can make the most of it! Here’s a website to help you find out what’s in season near you: Seasonal Food Guide

OK, on to the recipe!


Rosemary Roasted Pear & Butternut Squash Soup

  • 1 medium sized butternut squash, chopped

  • 1/4 of a small white onion, chopped

  • 4 strips Uncured Bacon, chopped

  • 4 cups Bone Broth

  • 1 teaspoon sea salt

  • 1 teaspoon garlic powder

  • 1 cup coconut milk

  • 3 Bartlett Pears, cored and sliced

  • 1 sprig fresh Rosemary, stemmed

  • 1 tablespoon coconut oil

 

  1. Preheat oven to 350 degrees.

  2. Use a high quality peeler or serrated knife to peel the squash. Cut the squash in half and remove seeds, then chop.

  3. Place all ingredients except the pears, rosemary and the coconut in an instant pot.

  4. Coat the pear slices with the coconut oil. Place the slices in a roasting pan or other oven-safe dish.

  5. Garnish the pear slices with the rosemary, and place in the oven to bake for 20 minutes.

  6. When pears are ready, set a few slices aside to garnish soup with, approx. 8-10 slices.

  7. Add the remaining pears to the Instant Pot. Close the lid and set to manual for 15 minutes.

  8. When Instant Pot has finished its cycle quick release the pressure.

  9. Use an immersion blender to blend until smooth.

  10. Ladle into serving bowls and garnish with the reserved pears slices.

NOTE: Pear slices should ideally be ¼ inch thick