Original recipe from Food Network: http://www.foodnetwork.com/recipes/dave-lieberman/butternut-squash-and-pear-soup-recipe.html

Roasted butternut squash and pears

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Name: Creamy Butternut Squash & Pear Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Creamy Butternut Squash & Pear Soup

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

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.

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With croutons & havarti!
Heleena

ees55

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (451g)
Recipe Makes: 6 Servings

Calories: 360
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.

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Calories per serving: 360

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REVIEWS

mommyslilgirl89

Fergcx1

Love this soup! Have made several times. Love the sweetness the pears and caramelized onions add. I do recommend increasing broth by a cup and reducing cream by a cup and it’s the perfect creaminess!

wildergrey15

This was great,I had no left overs.

Arvan43

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!

Erincpeters

Yum! Even my six month old liked it.

DCJim

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!

lyndonhinton

10y

SecretInnocent

This had such a warm, wonderful flavour! A hit with my hubby for sure! He even took some for lunch the next day!

10y

Heleena

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!

11y

fts003

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.

12y