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

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted butternut squash and pear soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Roasted Butternut Squash and Pear Soup is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Roasted Butternut Squash and Pear Soup is something which I have loved my entire life.

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. I'd never roasted pears before, and it certainly While it's optional for some, it's a must for me!

To get started with this particular 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 can achieve that.

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

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. Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor!

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.

Butternut squash soup is a classic fall and winter soup recipe. Roasting the butternut squash gives so much more depth of flavor! But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor. This soup is gluten-free, vegan, vegetarian and paleo. A sweet and savory butternut squash soup that will keep you warm during the fall and winter months.

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