It’s a a wonderfully complex soup in flavour yet one that is so easy to make. It fills the house with the wonderful fall aromas of roasted squash, fennel and spices – ginger, cumin and nutmeg. It takes just under an hour from start to finish (I used pre-diced cubes of squash so they hardly took any time to roast) and is a wonderful combination of sweet (from the pears and the orange peel – though I used zest as well as the fragrant sweetness of fennel) and savoury, from the squash.
A bowl of goodness on a cool autumn day. Another dish I’ll be adding to my cool weather repertoire – thanks Dorie!
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