Fall Apple-pear Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice dollop of sour cream when you serve this yummy soup would really be special and go well with the seasonings. An apple-pear is also called an asian pear and is great sliced and eaten cold. Makes a good garnish also. Ingredients:
1 medium butternut squash cooked, peeled and cubed |
2 tablespoons extra virgin olive oil |
kosher salt and freshly ground pepper - to taste |
1 tablespoon canola oil |
1 asian pear peeled and chopped |
1/2 cup onion diced (fresh) |
2 14-oz. cans chicken broth |
1 cup ricotta cheese |
1/8 teaspoon salt |
1 teaspoon cumin |
garmish with cold pear or a few pieces of roasted squash. |
Directions:
1. Preheat the oven to 425ºF.
2. Peel and seed the squash and then cut into small cubes. Place the squash cubes in a bowl and toss them with the olive oil. Place them in a single layer on a baking sheet and season with salt and pepper. Roast in the oven for 10-15 minutes, or until fork tender.
3. In a large sauce pan, place apple pear and onion with the oil. Cook until tender and caramelized. Set aside. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and 1/2 the chicken broth. Blend together until smooth. Add remaining ingredients and blend until smooth, but do not over blend. Pour into large saucepan to heat soup. Serve immediately.
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