Roasted Butternut Squash and Pear Soup with Pistachio-Millet Crunch
Makes 6 cups
The squash, onion, and pears are transformed by roasting in a Wood Stone hearth oven, creating a flavorful base for this quick soup.
|roasted, salted pistachios, chopped
|whole millet, uncooked
While your Wood Stone oven is heating in the morning and the temperature is under 400°F, turn your side flames to 2. Put the honey and butter in a pan and into the oven until the butter is melted. Add the pistachio and millet and toss to coat. Spread the mixture out onto a Silpat-lined baking sheet. Bake in the center of the oven for 2 minutes. Turn the sheet tray around and bake for another 2 minutes, or until it is lightly browned. Let the mixture cool, then break into small clusters. Keep in a covered container until ready to use.
|olive oil, divided
|freshly grated ginger
|salt and pepper
|yogurt or crème fraiche for garnish, optional
Heat your Wood Stone between 450°F and 550°F. Turn the side flames to 3 ½.
Peel, seed, and cut the squash into 1” dice. Toss with 2 Tbs. olive oil and spread out on a sheet tray. Season with salt and pepper.
Peel, core, and dice the pear. Peel and dice the yellow onion. Toss the pear and onion in the remaining 1 Tbs. olive oil and spread out on a sheet tray.
Put the sheet trays in the oven and roast until the pears and squash are softened and the tops have caramelized.
Blend the roasted veggies and pears with 3 cups of chicken broth and spices. Add as much of the remaining broth as needed to get the consistency you like. Salt and pepper to taste.
Serve with a drizzle of yogurt and top with some pistachio millet Crumble.