Ready in 1 hour 10 minutes
Original recipe from Food Network: http://www.foodnetwork.com/recipes/dave-lieberman/butternut-squash-and-pear-soup-recipe.html
Roasted butternut squash and pears
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 (hand blender) 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.
wildergrey15 1y agoThis was great,I had no left overs.
Arvan43 1y agoDelicious! 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!
Erincpeters 1y agoYum! Even my six month old liked it.
DCJim 2y agoThis 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!
lyndonhinton 3y ago
SecretInnocent 3y agoThis had such a warm, wonderful flavour! A hit with my hubby for sure! He even took some for lunch the next day!
Heleena 4y agoEasy 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!
fts003 5y agoVery 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.
mishaleigh 5y agoI 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 :)
LolasKitchen 6y agoMade 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.