Roasted Butternut Squash and Pear Soup
Roasted Butternut Squash and Pear Soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash and pear soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

All Reviews for Curried Butternut Squash and Pear Soup. I roasted everything together (squash onion pears garlic and fresh ginger) - I then made a roux and added the chicken broth and curry and brought it to a boil and then added the roasted vegetables. This version with roasted butternut squash and Bartlett pears ranks just as high as the others on my flavor scale.

Roasted Butternut Squash and Pear Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Roasted Butternut Squash and Pear Soup is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook roasted butternut squash and pear soup using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Roasted Butternut Squash and Pear Soup:
  1. Make ready 1 Butternut Squash , medium-sized
  2. Get 2 Pears
  3. Prepare 6 Sage Leaves , dried
  4. Make ready 1/2 Yellow Onion , small - sized Thinly Sliced
  5. Prepare 1 Clove Garlic , small - sized , chopped
  6. Get 4 Cups Chicken Broth
  7. Make ready Black Pepper
  8. Make ready Salt
  9. Make ready Olive Oil

Roasting the butternut squash gives so much more depth of flavor! Cut your butternut squash in half. Remove the seeds and strings and set them aside for just a moment. Drizzle the cut side with about two tablespoons of olive oil and season with salt and pepper.

Instructions to make Roasted Butternut Squash and Pear Soup:
  1. Preheat the oven to 400F.
  2. Peel the squash, remove the seeds and membrane. Cut squash into 2″ chunks.
  3. Peel and core the pears. Cut into quarters.
  4. Toss the squash and pears with olive oil, salt, pepper, and sage. Place in roasting pan.
  5. Roast the squash and pears in the preheated oven for about 45 minutes, until they are very soft.
  6. In a pan, heat some olive oil.
  7. Add the diced onion and garlic.
  8. Cook, stirring occasionally, until the onion is transparent, about 5-7 minutes.
  9. Working in batches and filling the blender no more than halfway full, place in the blender some of the roasted squash and pear, onion and garlic, and chicken stock. Pour into a large soup pot.
  10. Puree the rest of the ingredients in batches until smooth.
  11. Heat through and serve.

Butternut squash can sometimes be hard to peel so that's why I prefer to roast all the vegetables (and pears) first. It's just easier and so much more flavourful this way. Serve the soup topped with a little bit of blue cheese and crusty bread on the side. Butternut Squash Christmas Thanksgiving Baking Roasting Dinner Party Gluten Free Vegetarian Butter Herbs Onions For the extra cold days, we also recommend easy butternut squash soup. Using a flat spatula, stir and.

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