Roasted Squash And Pear Soup Recipe

Name: Roasted Squash And Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, peeled, seeded and chopped in 2-inch pieces; 4 ripe pears, peeled, seeded and cut in 4 wedges each; 1 tbsp canola oil; generous sprinkle of salt; generous grinding of black pepper; 2 tbsp butter; 1 large onion, chopped finely; 1 stalk celery, chopped finely; 1 carrot, peeled, chopped finely; 1 bay leaf; 1 sprig thyme; 4 cups chicken or vegetable stock*; 4 cups fresh pressed apple cider*; juice and zest of 1 lemon; 1/2 to 3/4 cup sharp cheddar cheese

Servings: persons

1 large butternut squash, peeled, seeded and chopped in 2-inch pieces
4 ripe pears, peeled, seeded and cut in 4 wedges each
1 tbsp canola oil
generous sprinkle of salt
generous grinding of black pepper
2 tbsp butter
1 large onion, chopped finely
1 stalk celery, chopped finely
1 carrot, peeled, chopped finely
1 bay leaf
1 sprig thyme
4 cups chicken or vegetable stock*
4 cups fresh pressed apple cider*
juice and zest of 1 lemon
1/2 to 3/4 cup sharp cheddar cheese

1
Preheat oven to 400F.
2
Toss the squash and pears in canola oil. Season with salt and pepper the spread in a single layer on a rimmed baking sheet. Roast for 40 to 50 minutes, turning once half way through. The squash and pears should be tender and beginning to caramelize.
3
In a large saucepan, melt the butter over medium heat. Add the onion, celery, carrots, bay leaf and thyme. Saute gently until the vegetables are soft, about 5 to 10 minutes depending on how big you cut the vegetables. Add the roasted squash and pears.
4
Add the stock and apple cider. Increase the heat and bring the soup just to a boil. When the liquid reaches a boil, reduce the heat and simmer the soup for 20 to 30 minutes. Remove the bay leaf and thyme. Stir in the lemon zest and juice.
5
In batches, transfer the hot soup to a blender and puree until velvety smooth. (An immersion blender or food processor won't get the soup smooth enough. I tried.)
6
Serve with a generous sprinkling of sharp cheddar cheese to balance out the sweet.
7
* If the soup is too sweet for you, alter the liquid ratio to 5 cups stock and 3 cups cider or even 6 cups stock and 2 cups cider.

859

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 large butternut squash, peeled, seeded and chopped in 2-inch pieces, 4 ripe pears, peeled, seeded and cut in 4 wedges each, 1 tbsp canola oil, generous sprinkle of salt, and more.

Yes, Roasted Squash 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 Squash And Pear Soup

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