Chipotle Pear and Roasted Squash Soup
This is a thick soup. It is the kind of soup that you have to be careful with when it is on the stove. It is the kind of soup that makes “plop” sounds as it bubbles. It is the kind of soup that you need to keep a lid on when you reheat it, and then hold that lid in front of you like a shield when you stir it. Otherwise you may end up with a searing hot glob of soupy deliciousness in your eye. If you think you can handle these safety precautions, forge ahead for a very belly-warming experience. This is a soup I made without a recipe, and so writing it up as a recipe has proven challenging. I tried to measure. But many measurements are just rough approximations and you really just need to add things “to taste”. I always taste as I go along and then add a little bit more of this or that until it tastes how I want it to. If this is a cooking method you are not familiar with, a soup is a great place to start. It is hard to mess a soup up. One of the only ways you can go wrong is if you add too much of something (salt comes to mind) but even in such a case you can add more liquid and dilute the flavour. Just remember, add a little, taste, add a little, taste. The squash I used are all winter squash, but they are wild hybrids that emerged from our compost this summer. They all had different tastes and textures and looks. They are the franken-children of cross-pollinated Hubbard squash, Kabocha squash, Buttercup squash and more that I can’t think of. So basically you can use any kind of squash for this recipe!! Have fun!
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