Autumn Roasted Butternut Squash Pear Soup
 
 
Ingredients
  • 1 butternut squash
  • 1 tbsp olive oil
  • 1/2 sweet white onion, diced
  • 3 small carrots, diced
  • 3 cups chicken stock
  • 2 cups pear nectar
  • 2 red bartlett pears, cored and diced
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1/2 tsp powdered ginger
  • 4 thyme sprigs, stems removed
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with non-stick foil. Cut squash in half then half both pieces again down the center. Using a spoon, scrape seeds out. Lay squash face down in pan.
  3. Roast until squash is cooked through and softened. About 45 minutes.
  4. Meanwhile, pour a splash of olive oil in a large soup pot and put it on a medium to medium high heat. Lightly saute onion and carrots until translucent and only lightly browned.
  5. Remove squash from the oven, let it cool and then scrape out the pulp. Add to the soup browned vegetables. Pour in chicken stock and nectar.
  6. Add pears (I didn’t peel these, I thought the red skin was to pretty to remove).
  7. Season the soup with cinnamon, nutmeg, ginger and leaves from the fresh thyme sprigs.
  8. Allow the soup to simmer on medium low heat until pears have softened and flavors have blended.
  9. Add a splash of nectar or stock if soup needs to be thinned.
  10. Allow to cool somewhat then using an immersion blender, gently pulse and blend the soup right in the soup pot.
  11. Serve with dollop of cream fraiche or a sprig of thyme.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/10/09/autumn-roasted-butternut-squash-pear-soup/