Spiced Squash + Pear Soup – Dana Shortt Gourmet

Spiced Squash + Pear Soup

Oil + Vinegar – Pairing – Warm Christmas Spice:

BLOOD ORANGE infused olive oil
CINNAMON PEAR white balsamic vinegar

Spiced Squash + Pear Soup


  • 3 tablespoons DANA’s Blood Orange infused olive oil, divided
  • 5 shallots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • 5 lbs. butternut squash, halved and seeded
  • 3 ripe pears, peeled and sliced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons cinnamon
  • 2 litres chicken or vegetable stock
  • 1 cup apple juice (or pear juice)
  • ½ cup whipping cream
  • salt and pepper, to taste
  • DANA’s Cinnamon Pear dark balsamic vinegar to drizzle on top of soup, as required


  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil. Brush foil with 1 tablespoon of the olive oil. Place squash halves, cut side down, on foil.
  3. Bake squash for about 60-75 minutes or until squash is fork tender and soft. Let the squash cool, then scoop out the flesh from the skin and set aside.
  4. Meanwhile, add the remaining 2 tablespoons of olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the shallots and cook for about 3-4 minutes or until softened. Add the celery and the carrots and cook for another 6-7 minutes or until softened. Add the pears, ginger and the cinnamon, stir and cook for another minute or two.
  5. Add the squash, stock and apple juice and bring to a boil. Reduce the heat and simmer, partially covered, for another 25 minutes or so. Remove from heat. Purée using a hand blender or in batches using a blender. Add whipping cream and season to taste with salt and pepper. Add more whipping cream, stock or juice if the soup seems too thick.
  6. Just before serving, drizzle some of the cinnamon pear balsamic on top of each bowl of soup.