This thick and creamy soup is delicious. The chili powder gives the soup a scarlet glow and the heat of the chili contrasts with the sweet Pear, Walnut & Thyme Conserve that is added to the soup. I grew Buttercup squash this past summer and used some of those squash in this recipe. You can also use Butternut or even Acorn squash. This recipe makes four very generous servings.
I adapted this recipe from Eugenia Bone’s wonderful cookbook, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food, Clarkson Potter/Publishers, New York 2009 to make it completely oil-free and plant-based.
CLICK HERE FOR THE ENTIRE RECIPE