Roasted Butternut Squash And Pear Soup |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of my favorite winter dishes. Though there's no cream or cheese in the recipe, the roasted squash puree makes for a creamy, satisfying soup. Pear gives the soup added depth, but it can just as easily be left out. Ingredients:
1 3-pound butternut squash |
1 medium pear (i used d'anjou) |
oil (preferably a mild-flavored vegetable one, 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:
1. Halve the squash.
2. Quarter and core the pear (there's no need to peel it).
3. Coat cut sides of the squash and pear with vegetable oil and place cut side down in roasting pan.
4. Bake at 400 degrees for 50 minutes. Allow to cool.
5. In a large soup pot, heat the olive oil.
6. Add diced onion, salt to taste.
7. Cook, stirring occasionally, until transparent and just beginning to caramelize.
8. Add sage, give a quick stir, and scrape the onion-sage mixture into a blender or food processor.
9. Scoop out the flesh of the squash into the blender or food processor.
10. Add the pear and one can of broth. (Split into batches, if necessary.)
11. Blend until smooth.
12. Pour back into soup pot and add remaining can of broth.
13. Add salt and sugar, if desired.
14. Heat through and serve.
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