French Squash Soup with Pears and Herbes de Provence
Prep time
Cook time
Total time
This recipe is AIP-friendly
Reprinted with the permission of Simone Miller
Reprinted with the permission of Simone Miller
Author: Simone Miller
Recipe type: Soup
Serves: 4-6
Ingredients
- 2 medium butternut, acorn or kabocha squash, or a combination
- 2 tablespoons melted ghee or avocado oil, divided (use avocado oil for AIP elimination)
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper (omit for AIP elimination)
- 1 large onion
- 2 pears, peeled cored and diced
- 6 cups chicken bone broth
- 1 teaspoon herbes de Provence
- Fresh tarragon, for garnish (optional)
Method
- Preheat the oven to 220°C / 425°F. Cut the squash in half and scoop out the seeds. Brush the cut sides with 1 tablespoon of the fat and sprinkle with 1 teaspoon of the salt (and the pepper if successfully reintroduced). Place the squash cut side up on a baking sheet and roast for 60 to 75 minutes, until very soft. Set aside to cool.
- About 15 minutes before the squash is done roasting, heat the remaining tablespoon of oil in a dutch oven over medium heat. When the fat is hot, add the onion and the remaining teaspoon of salt and sauté, stirring occasionally, for 8 to 10 minutes, until golden brown and softened. Add the pears and cook for another 5 minutes.
- When the squash is cool enough to handle, scoop out the flesh and add it to the pot with the onions and pears. Add the broth and herbes de Provence and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until the pears are very soft.
- Puree the soup in batches in a blender until smooth. Garnish with tarragon, if desired.
Notes
Slow Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a slow cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on low for 6 to 8 hours. Proceed with Step 4.
Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
Pressure Cooker Instructions: Instead of roasting the squash, peel and cut it into large dice. After completing Step 2, transfer the onion and pears to a pressure cooker. Add the diced squash, salt, pepper, chicken broth, and herbes de Provence and cook on high pressure for 15 minutes. Quick-release the pressure and proceed with Step 4.
Recipe by joannafrankham.com at https://joannafrankham.com/paleo-soups-stews-review-french-squash-soup-recipe-giveaway/