Creamy Butternut Squash and Roasted Pear Soup
Recipes » Soups, Stews and Chili » Cream-style Soups
Roasted butternut squash and pears
"Very simple to make, one of the easiest. I put the veggies in the oven on a timer before work and they were done and cool by the time i got home then just prepared the rest in about 10 minutes.I substituted nonfat sour cream for the cream since its a regular dinner, and it was still delicious! I would use half and half for a dinner party or guests. Note to other cooks - sour cream can separate slightly compared to cream. My husband loved it and so did I! I may make this recipe this coming Thanksgiving rather than pumpkin soup. " - fts003
Yield: 6 Ready in 1 hours, 10 minutes
Cuisine: AmericanMain Ingredient: Squash
100% would make again (reviews)
140
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112 people trying soon
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Notes Creamy Butternut Squash and Roasted Pear Soup Preparation
1. Preheat oven to 400F. In a large baking pan, place the onion, pears,thyme, butter, and olive oil. 2. Place the squash halves on top this mixture.
3 .Roast the squash in the oven for about 50 to 60 minutes, until you easily get a fork through the squash.
4. Remove from the oven and let cool. When the squash is cool enough to handle, scrape the squash out of its skin, into a soup pot. Discard the skin.
5. Add the remaining contents of the roasting pan(pears, onion, thyme, and all the juices).
6. Use a burr mixer to smooth the mixture.
7. Add the chicken broth and let simmer on medium-low heat for 10 minutes.
8. Add the cream and stir, simmer for 5-8 minutes.
9. Season with kosher salt and white pepper.
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Creamy Butternut Squash and Roasted Pear Soup Reviews
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This had such a warm, wonderful flavour! A hit with my hubby for sure! He even took some for lunch the next day!
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Easy to make. I use a few extra wintery spices, and sub homogenized milk for cream and it's still really rich and delicious! Put a few croutons and parmesan cheese on top and you're set!
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Very simple to make, one of the easiest. I put the veggies in the oven on a timer before work and they were done and cool by the time i got home then just prepared the rest in about 10 minutes.
I substituted nonfat sour cream for the cream since its a regular dinner, and it was still delicious! I would use half and half for a dinner party or guests. Note to other cooks - sour cream can separate slightly compared to cream. My husband loved it and so did I! I may make this recipe this coming Thanksgiving rather than pumpkin soup. |
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I only had d'anjou pears in the house so I used them and made this vegan by adding cashew cream instead of regular cream. The whole family loved it and my kids asked if I could make it again tomorrow.... good thing I have leftovers :)
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Made this last night and had the most delicious lunch today! It was very easy to make, and of all the butternut squash soup recipes I have tried, this is my favorite...I'm sticking with this recipe from now on. I did add a few twists, I put in a couple of pinches of nutmeg, cinnamon and a tiny bit of grated ginger. I also used one cup of light cream and one cup of 1% milk to save some calories, it was still still creamy and hearty.
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Incredibly easy to make, warm and filling. I had no pears so I substituted apples and it was very good. I also opted for milk instead of the higher fat cream. The soup was rich and delicious.
A new cold weather favorite!! |
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[I posted this recipe.] |
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