Creamy Butternut Squash and Roasted Pear Soup

Creamy Butternut Squash and Roasted Pear Soup

Ready in 1 hour
11 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Creamy Butternut Squash and Roasted Pear Soup"

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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

Ingredients

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1 medium Onion; sliced
2 medium Bosc pears; peeled, halved, cored,sliced into 1 inch pieces
3 sprigs Fresh thyme
2 tablespoons Butter
2 teaspoons olive oil
1 large Butternut squash; halved, seeds removed, unpeeled
1 1/2 cups Chicken broth
2 cups Cream

Original recipe makes 6

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

With croutons & havarti! photo by Heleena Heleena

Calories Per Serving: 389 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Delicious! My favorite butternut squash soup ever! Many have ginger in them and I do not like that. This had no ginger and pears that make the perfect touch of sweetness. I love all the roasted flavors together. Thank you for this recipe!
Arvan43 5 days 1 hours ago
Yum! Even my six month old liked it.
Erincpeters 3 weeks ago
This is an excellent soup. You would swear there was sugar in it from the pears. Its creamy, and sweet and delicious! And its REALLY easy to make! Great job Lyndon!!!!!! This is going into my MUST MAKE AGAIN SOON file!
DCJim 9 months ago
lyndonhinton 1 year ago
This had such a warm, wonderful flavour! A hit with my hubby for sure! He even took some for lunch the next day!
SecretInnocent 1 year ago
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!
Heleena 3 years ago
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 3 years ago
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 :)
mishaleigh 3 years ago
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.
LolasKitchen 5 years ago
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!!
KateG 5 years ago
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