Butternut soup often has apples in the recipe. I tried it with pears and it was a hit! This flavorful soup also has great color. I like adding a little cooked pear to top each bowl. This soup would also go well with the Pear and mixed green salad I made on Camila’s Code Check out the post here

1 Roasted Butternut Squash and Pear Soup

Yields: 3 quarts

Ingredients
1 Butternut Squash or a large package of cut butternut squash
1 medium yellow onion sliced
2 pears (peeled, cored and diced)
1/2 teaspoon salt
2-4 tablespoons of Olive oil
2 quarts of chicken or vegetable stock
1 cinnamon stick

Preheat oven to 375 degrees.
On a baking sheet, combine cut squash, sliced onions, and diced pears. Add salt and drizzle olive oil to lightly coat and toss mixture.

6

Bake in oven until onions begin to brown, about 8-10 minutes. Toss vegetables and continue cooking until squash is fork tender, about another 8-10 minutes.

5

Remove vegetables from oven. Take half the vegetable mixture and place it in the blender, add one quart of stock. Blend until well combined.

4 Pour soup into a large pot. Repeat with the balance of the vegetables and remaining stock and pour into the pot. Add the cinnamon stick and simmer soup for 30 min.

3 Garnish option – add a thinly sliced cooked pear to top of each bowl.

1 Photos by: Lorianne DeVita

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