Roasted Butternut Squash and Pear Soup
Total Steps
11
Ingredients
9
Tools Needed
5
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Forty*ChestnutsIngredients
- 1 medium butternut squash, about 2-3 lbs.
- 2 pears
- 6 leaves dried sage
- 1/2 small yellow onion
- 1 clove small garlic
- 4 cups chicken broth
- olive oil
- salt
- black pepper
Instructions
Step 1
Preheat the oven to 400F.
Step 2
Peel the butternut squash, remove the seeds and membrane. Cut the squash into 2-inch chunks.
Step 3
Peel and core the pears. Cut them into quarters.
Step 4
Toss the squash and pears with olive oil, salt, pepper, and sage. Place them in a roasting pan.
Step 5
Roast the squash and pears in the preheated oven until very soft.
Step 6
In a saucepan, heat some olive oil.
Step 7
Add the diced onion and garlic to the saucepan.
Step 8
Cook, stirring occasionally, until the onion is transparent.
Step 9
Working in batches and filling the blender no more than halfway full, place some of the roasted squash and pear, onion and garlic, and chicken stock into the blender. Puree until smooth.
Step 10
Repeat the pureeing process with the remaining ingredients in batches until all is smooth. Pour the pureed soup into a large soup pot.
Step 11
Heat the soup through in the large soup pot and serve warm.