Creamy Butternut Squash And Roasted Pear Soup Recipe

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CREAMY BUTTERNUT SQUASH AND ROASTED PEAR SOUP

Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Susan Ferguson, a Curious Cuisiner member, for the September 2014 meeting.


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Rating:

Comments:

Serves:

6 (1-1/4 cup)

Prep:

20 Min

Cook:

1 Hr 10 Min

Method:

Stove Top

Ingredients

1 medium
onion, slices
2 medium
bosc pears, peeled, halved, cored, and sliced into 1" slices
3 sprig(s)
fresh thyme
2 Tbsp
"light tub" margarine
2 tsp
olive oil
1 large
butternut squash,halved, seeded, unpeeled
1 1/2 c
low-fat, reduced sodium chicken broth
2 c
fat free milk
salt, pepper to taste

Directions Step-By-Step

1
Preheat oven to 400.
In a large baking pan, place the onion, pears, thyme, margarine, and olive oil.
Place the squash halves on top of this mixture
2
Roast the squash for about 50-60 minutes, until you can easily get a fork through the squash.
Remove, and let cool.
3
When squash is cool enough to handle, scrape the squash out of the skin and add to a blender or food processor.
Discard the skin.
4
Add the remaining contents of the roasting pan (pears, onion, thyme, and any accumulated juices) to the blender/food processor.
5
Process the squash misture until smooth.
Pour into a large saucepan.
Add the chicken broth.
Let simmer on medium-low heat for 10 minutes.
6
Add the milk and simmer for 5-8 minutes.
Season with salt and pepper.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #squash, #pear