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Roasted Butternut Squash Pear Soup Recipe

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Butternut SquashPear Soup Victoria Magazine
Butternut SquashPear Soup Victoria Magazine from www.victoriamag.com

Description

This roasted butternut squash pear soup is a perfect blend of sweet and savory flavors. The roasted butternut squash and pears give the soup a creamy texture and a hint of sweetness, while the garlic, onion, and thyme add a savory depth of flavor. This soup is perfect for a cozy fall or winter evening meal, and it's easy to make with just a few simple ingredients.

Prep Time

The prep time for this soup is about 15 minutes. You'll need to peel and chop the butternut squash and pears, mince the garlic, and chop the onion. Once these ingredients are prepped, the soup comes together quickly.

Cook Time

The cook time for this soup is about 40 minutes. The butternut squash and pears need to be roasted for about 30 minutes, and then the soup needs to be simmered on the stove for another 10 minutes.

Ingredients

  • 1 large butternut squash, peeled and chopped
  • 2 pears, peeled and chopped
  • 4 cloves of garlic, minced
  • 1 onion, chopped
  • 1 tablespoon of olive oil
  • 4 cups of vegetable broth
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Large soup pot
  • Immersion blender or regular blender

Method

  1. Preheat the oven to 400°F.
  2. Spread the chopped butternut squash and pears on a baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast in the oven for 30 minutes, or until the squash and pears are soft and slightly caramelized.
  5. While the squash and pears are roasting, heat a tablespoon of olive oil in a large soup pot over medium heat.
  6. Add the minced garlic and chopped onion and sauté until translucent.
  7. Add the roasted squash and pears to the pot, along with the vegetable broth and dried thyme.
  8. Bring the soup to a simmer and let cook for 10 minutes.
  9. Use an immersion blender or regular blender to puree the soup until smooth.
  10. Season with salt and pepper to taste.
  11. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months. To reheat, simply warm the soup on the stove over medium heat, stirring occasionally.

Nutrition Info

This soup recipe makes about 4 servings. Here is the approximate nutritional information for one serving:
  • Calories: 160
  • Carbohydrates: 30g
  • Protein: 3g
  • Fat: 4g
  • Fiber: 6g
  • Sugar: 12g
  • Sodium: 630mg

Recipes FAQ

Can I use a different type of squash?

Yes, you can use a different type of winter squash, such as acorn or kabocha squash. The flavor and texture may be slightly different, but the soup will still be delicious.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you prefer. Keep in mind that this will change the flavor profile of the soup.

Can I add other vegetables to the soup?

Yes, you can add other vegetables such as carrots, celery, or sweet potatoes. Just be sure to adjust the cooking time as needed.

Recipe Tips

  • Make sure to evenly distribute the butternut squash and pears on the baking sheet to ensure even roasting.
  • Use an immersion blender for easier and safer blending. If using a regular blender, let the soup cool slightly before blending to avoid burns.
  • Adjust the seasoning to your taste. You may need to add more salt and pepper depending on your preference.
  • Top the soup with a dollop of yogurt or sour cream, some croutons, or a sprinkle of chopped nuts for added texture and flavor.

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