Roasted Butternut Squash And Pear Soup Recipe

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Ingredients:

Serving

1 3- lb butternut squash
1 medium pear (i used d'anjou)
oil ( preferably a mild-flavored vegetable 1, like canola)
1 large onion, diced
3 tbsp. fresh sage, chopped
2 tbsp. olive oil
2 15- oz cans of chicken broth
salt to taste
1 tbsp sugar (optional)

Directions:

Halve the squash.
Quarter and core the pear (there's no need to peel it).
Coat cut sides of the squash and pear with vegetable oil and place cut side down in roasting pan.
Bake at 400 degrees for 50 minutes. Allow to cool.
In a large soup pot, heat the olive oil.
Add diced onion, salt to taste.
Cook, stirring occasionally, until transparent and just beginning to caramelize.
Add sage, give a quick stir, and scrape the onion-sage mixture into a blender or food processor.
Scoop out the flesh of the squash into the blender or food processor.
Add the pear and one can of broth. (Split into batches, if necessary.)
Blend until smooth.
Pour back into soup pot and add remaining can of broth.
Add salt and sugar, if desired.
Heat through and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	440.78 Kcal (1845 kJ)
Calories from fat	145.23 Kcal
		% Daily Value*
Total Fat	16.14g	25%
Cholesterol	70.88mg	24%
Sodium	693.74mg	29%
Potassium	1096.68mg	23%
Total Carbs	37.27g	12%
Sugars	9.83g	39%
Dietary Fiber	6.33g	25%
Protein	38.07g	76%
Vitamin C	50.9mg	85%
Vitamin A	2.3mg	76%
Iron	4mg	22%
Calcium	153.6mg	15%

Amount Per 100 g
Calories	102.47 Kcal (429 kJ)
Calories from fat	33.76 Kcal
		% Daily Value*
Total Fat	3.75g	25%
Cholesterol	16.48mg	24%
Sodium	161.27mg	29%
Potassium	254.94mg	23%
Total Carbs	8.66g	12%
Sugars	2.28g	39%
Dietary Fiber	1.47g	25%
Protein	8.85g	76%
Vitamin C	11.8mg	85%
Vitamin A	0.5mg	76%
Iron	0.9mg	22%
Calcium	35.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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