Hi, I am Laura. Today, I will show you a way to prepare roasted butternut squash and pear soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Butternut Squash and Pear Soup Recipe
Roasted Butternut Squash and Pear Soup is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Roasted Butternut Squash and Pear Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must 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:
- Make ready 1 Butternut Squash , medium-sized
- Make ready 2 Pears
- Take 6 Sage Leaves , dried
- Get 1/2 Yellow Onion , small - sized Thinly Sliced
- Get 1 Clove Garlic , small - sized , chopped
- Take 4 Cups Chicken Broth
- Get Black Pepper
- Make ready Salt
- Get Olive Oil
Instructions to make Roasted Butternut Squash and Pear Soup:
- Preheat the oven to 400F.
- Peel the squash, remove the seeds and membrane. Cut squash into 2″ chunks.
- Peel and core the pears. Cut into quarters.
- Toss the squash and pears with olive oil, salt, pepper, and sage. Place in roasting pan.
- Roast the squash and pears in the preheated oven for about 45 minutes, until they are very soft.
- In a pan, heat some olive oil.
- Add the diced onion and garlic.
- Cook, stirring occasionally, until the onion is transparent, about 5-7 minutes.
- 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.
- Puree the rest of the ingredients in batches until smooth.
- Heat through and serve.
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