Mother Earth Living

Seaside Resort Menu: Roasted Butternut Squash Soup with Apple Pear Compote

Puréed, roasted squash becomes naturally creamy without adding fat-laden dairy to this satisfying winter comfort food.
Recipe By Edward Tuson, Sooke Harbour House
January/February 2006
Add to My MSN

Content Tools

Roasted Butternut Squash Soup with Apple Pear Compote
Serves 8 to 10

Puréed, roasted squash becomes naturally creamy without adding fat-laden dairy to this satisfying winter comfort food. (You can substitute pumpkin for butternut squash for equally delicious results.) The compote provides a dash of fruity flavor; pears should be firm but not overripe.


1 butternut squash (2 to 3 pounds)
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 large carrot, peeled and sliced into 1/4 -inch pieces
6 cups low-fat chicken or vegetable stock
2 tablespoons fresh sage, finely chopped
pinch salt
pinch pepper

1. Preheat oven to 350 degrees.

2. Cut butternut squash in half and remove seeds with a large spoon. Place it cut side down on a lightly oiled baking sheet and bake for 40 to 50 minutes, or until the flesh is very soft.

3. While squash cooks, prepare the compote (instructions below).

4. Remove squash from oven, wait until it’s cool enough to handle, then scrape the flesh into a medium-size pot. Discard the skin. Add onion, carrot, and stock to the pot and simmer for 35 to 40 minutes. Remove from heat and let cool for 15 minutes.

5. Purée in a blender in small batches on high speed until all the soup is blended and smooth. Reheat the soup in the pot, adding fresh sage and salt and pepper to taste.

6. Serve with a dollop of Apple Pear Compote.


2 apples (Braeburn, Granny Smith, Royal Gala)
3 pears (Bosc, Bartlett, or Anjou)
1 cup apple juice
1/4 cup white wine vinegar
1/4 cup honey (or maple syrup)
1 teaspoon mustard seed
2 tablespoons minced ginger

1. Peel and dice apples and pears into half-inch cubes.

2. In a large sauté pan, heat 1/2 cup apple juice over medium high heat. Add apples and pears and sauté for 8 to 10 minutes or until fruit softens. Add remaining ingredients and apple juice and simmer on low until the liquid is barely visible. Remove from heat and place one heaping tablespoon in the middle of each bowl of soup. [Note: To reheat the compote, add a little apple juice.]

Suggested Wine: 2002 Gewurztraminer, Calliope, Okanagan Valley, B.C. (certified organic grapes)

75 calories, .42g fat, 15.3g carbohydrates, 3.5g protein

Post a comment below.


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here