Step-by-Step Guide to Make Speedy Roasted Butternut Squash and Pear Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted butternut squash and pear soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

In a Dutch oven, saute onion in oil until tender. Stir in the broth, pears and squash. 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 current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Roasted Butternut Squash and Pear Soup is something which I have loved my entire life. They are fine and they look fantastic.

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

The ingredients needed to make Roasted Butternut Squash and Pear Soup:

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

Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper. Add the flesh of the roasted butternut squash and the pear and stir.

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.

Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper. Add the flesh of the roasted butternut squash and the pear and stir. Add the chicken (or vegetable) broth and let the soup come to a boil. Cut your butternut squash in half. Remove the seeds and strings and set them aside for just a moment.

So that is going to wrap this up for this special food roasted butternut squash and pear soup recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!