Roasted Butternut And Pear Soup – a delicious recipe with butternut squash, under ripe works, Vegetable stock, onion, Cayanne pepper, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel and seed squash and pears and cut into largish cubes.
2
Coat with a little olive oil and then toss with spices.
3
Roast (squash first) in 400 degree oven about 10 minutes, then add most of the pears (reserve about 1/3 cup to add in last minute.
4
Meantime, heat some butter/oil in a soup pot and cook onions till translucent. Might want to add a cinnamon stick at this point too, and a pinch of pepper flakes.
5
Add squash/pear mix and broth and simmer for 15 minutes. If you have an immersion blender blend in the pot, otherwise puree the soup till smooth. Add in the extra pear chunks and simmer a little more. Yum.
6
I like to add a little creme freche and even hazelnut gremolata at serving time.
211
kcal
Calories
20
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Large/med butternut squash, 2 ripe (even a little under ripe works), 5-7 cups Good quality Vegetable stock, 1 cup diced onion, and more.
Yes, Roasted Butternut And Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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