Roasted Butternut Squash, Jalapeno And Pear Soup Recipe

Name: Roasted Butternut Squash, Jalapeno And Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Butternut Squash, halved and seeded (need 6 cups cooked squash); 4 pears, chopped, skin on; 2 jalapenos, chopped and seeded; 1 medium onion, chopped; 6 cups low salt chicken broth; 1/3 cup honey; 1 Tbsp ground ginger; 1/2 cup heavy cream; 2 Tbsp olive oil; chopped walnuts

Servings: persons

2 Butternut Squash, halved and seeded (need 6 cups cooked squash)
4 pears, chopped, skin on
2 jalapenos, chopped and seeded
1 medium onion, chopped
6 cups low salt chicken broth
1/3 cup honey
1 Tbsp ground ginger
1/2 cup heavy cream
2 Tbsp olive oil
chopped walnuts

1
1. Preheat over to 400
2
2. place squash on baking dish, cut side down, add water just to cover the bottom of the pan and roast 45-60 minutes or until tender and a fork passes easily into squash
3
3. While squash is roasting, heat oil in a large pot over medium heat
4
4. Add onion and jalapeno and cook until just browning, about 2-3 min
5
5. Add Ginger and cook, stirring constantly for about 1 min
6
6. Add Pears and cook for another 3-4 min
7
7. Add broth, stir, cover, reduce heat to low and cook until squash is done
8
8. When squash is done, let cool for a few minutes, then scoop out 6 cups of squash and add to the broth
9
9. Add honey, stir, cover and cook on low for about 30 min
10
10. Let broth cool, then pour into food processor/blender and blend until smooth (This may take several rounds of blending and can be tough if the broth is too hot)
11
11. Return to pot, heat, add cream while stirring and serve, garnishing with walnuts

1193

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Butternut Squash, halved and seeded (need 6 cups cooked squash), 4 pears, chopped, skin on, 2 jalapenos, chopped and seeded, 1 medium onion, chopped, and more.

Yes, Roasted Butternut Squash, Jalapeno 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.

Roasted Butternut Squash, Jalapeno And Pear Soup

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