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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (451g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 310 (86%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 119.8mg||37 %|
|Sodium 1312.5mg||45 %|
|Potassium 225mg||6 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 10g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 360
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wildergrey15This was great,I had no left overs.2y ago
Arvan43Delicious! 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!2y ago
ErincpetersYum! Even my six month old liked it.2y ago
DCJimThis 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!2y ago
SecretInnocentThis had such a warm, wonderful flavour! A hit with my hubby for sure! He even took some for lunch the next day!3y ago
HeleenaEasy 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!5y ago
fts003Very 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.5y ago
mishaleighI 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 :)5y ago
LolasKitchenMade 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.7y ago