Creamy Butternut Squash and Roasted Pear Soup

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Creamy Butternut Squash and Roasted Pear Soup Ingredients

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

Instructions for Creamy Butternut Squash and Roasted Pear Soup

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.


Main Ingredient: SquashCuisine: American

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