creamy butternut squash and roasted pear soup

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By Tuesday Cooks
from The Villages, FL

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

serves 6 (1-1/4 cup)
prep time 20 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For creamy butternut squash and roasted pear soup

  • 1 md
    onion, slices
  • 2 md
    bosc pears, peeled, halved, cored, and sliced into 1" slices
  • 3 sprig
    fresh thyme
  • 2 Tbsp
    "light tub" margarine
  • 2 tsp
    olive oil
  • 1 lg
    butternut squash,halved, seeded, unpeeled
  • 1 1/2 c
    low-fat, reduced sodium chicken broth
  • 2 c
    fat free milk
  • salt, pepper to taste
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How To Make creamy butternut squash and roasted pear soup

  • 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.

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