Roasted Butternut Squash and Pear Soup
Roasted Butternut Squash and Pear Soup

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, roasted butternut squash and pear soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Butternut Squash and Pear Soup is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roasted Butternut Squash and Pear Soup is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Take 1 Butternut Squash , medium-sized
  2. Prepare 2 Pears
  3. Take 6 Sage Leaves , dried
  4. Make ready 1/2 Yellow Onion , small - sized Thinly Sliced
  5. Take 1 Clove Garlic , small - sized , chopped
  6. Take 4 Cups Chicken Broth
  7. Prepare Black Pepper
  8. Take Salt
  9. Get Olive Oil
Instructions 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.

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