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Before you jump to Roasted Butternut Squash and Pear Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Reasons Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to roasted butternut squash and pear soup recipe. To cook roasted butternut squash and pear soup you need 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to cook Roasted Butternut Squash and Pear Soup:
- Provide 1 Butternut Squash , medium-sized
- You need 2 Pears
- Prepare 6 Sage Leaves , dried
- Provide 1/2 Yellow Onion , small - sized Thinly Sliced
- Prepare 1 Clove Garlic , small - sized , chopped
- Provide 4 Cups Chicken Broth
- You need Black Pepper
- Get Salt
- Take Olive Oil
Steps 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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