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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, roasted butternut squash and pear soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Roasted Butternut Squash and Pear Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

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

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.

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.

So that’s going to wrap it up for this exceptional food roasted butternut squash and pear soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!