Roasted Butternut Squash and Asian Pear Soup with No-Knead Bread

Butternut squash is a good source of fiber, vitamin C, and potassium, while Asian pears are known for their high water content and crisp texture.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Roasted Butternut Squash and Asian Pear Soup with No-Knead Bread

Cooking Method: Baking, Boiling, Roasting Cuisine: American, Asian Courses: Bread, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 200 gram Asian Pear
• 100 gram Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 cup Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 sprig Fresh Thyme
• 3 cup Bread Flour
• 1 teaspoon Instant Yeast
• 1.5 teaspoon Salt
• 1.5 cup Water

Instructions

1. Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
3. Add the roasted butternut squash, Asian pear, vegetable stock, coconut milk, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove the thyme sprigs from the pot and use an immersion blender to blend the soup until smooth.
5. To make the no-knead bread, mix together the bread flour, instant yeast, and salt in a large bowl. Add water and stir until a sticky dough forms. Cover the bowl with plastic wrap and let it rest for 8-12 hours.
6. Preheat the oven to 450°F (230°C). Place a Dutch oven or oven-safe pot with a lid in the oven to preheat.
7. Carefully remove the hot pot from the oven and transfer the dough into it. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the bread is golden brown.
8. Allow the bread to cool for at least 10 minutes before slicing.
9. Serve the roasted butternut squash and Asian pear soup with slices of freshly baked no-knead bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.