Roasted Butternut Squash and Pear Soup
From Camila Alves, POPSUGAR Food
Notes
Garnish option: Add a thinly sliced cooked pear to top of each bowl.
Ingredients
- 1 butternut squash (or a large package of cut butternut squash)
1 medium yellow onion, sliced
2 pears, peeled, cored, and diced
1/2 teaspoon salt
2-4 tablespoons olive oil
2 quarts chicken or vegetable stock
1 cinnamon stick
Directions
- Preheat oven to 375°F.
- On a baking sheet, combine cut squash, sliced onions, and diced pears. Add salt and drizzle olive oil to lightly coat and toss mixture. Bake in oven until onions begin to brown, about 8-10 minutes. Toss vegetables and continue cooking until squash is fork tender, about another 8-10 minutes.
- Remove vegetables from oven. Take half the vegetable mixture and place it in a blender, add 1 quart of stock, and blend until well combined. Pour soup into a large pot. Repeat with the balance of the vegetables and remaining stock, and pour into the pot.
- Add the cinnamon stick and simmer soup for 30 minutes.
Information
- Category
- Main Dishes, Soup
- Cuisine
- North American
- Yield
- 3 quarts