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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted butternut squash and pear soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cool slightly; scoop out flesh and set aside. In a Dutch oven, saute onion in oil until tender. Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick! Two of my favorite fall ingredients are butternut squash and pears.

Roasted Butternut Squash and Pear Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Roasted Butternut Squash and Pear Soup is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have roasted butternut squash and pear soup using 9 ingredients and 11 steps. Here is how you can achieve it.

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

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. Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese.

Steps 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.

Drizzle the cut side with about two tablespoons of olive oil and season with salt and pepper. Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids.

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