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Butternut Squash Soup with Roasted Pears

  Makes 6 servings, 1 1/3 cups each
  Prep Time: 35 minutes
  Total Time: 1 1/4 hours
  Ease of Preparation: Easy

Ingredients
  2 ripe pears, peeled, quartered and cored
  2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  2 medium tomatoes, cored and quartered
  1 large sweet onion (about 1 ½ cup)
  2 cloves garlic, crushed
  2 tablespoons extra-virgin olive oil
  1/2 teaspoon salt, divided
  Freshly ground pepper, to taste
  4 cups vegetable broth, or reduced-sodium chicken broth, divided
  1/3 cup crumbled blue cheese
  1 tablespoon thinly sliced fresh chives, or scallion greens
 
Preparation
1.    Preheat oven to 400°F.

2.    Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.

3.    Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.

4.    Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Tips & Tricks
 Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating to achieve desired consistency.

Nutritional Notes: per serving: calories 196; fat 7g (sat 1.8g, mono 3g, poly 0.8g); iron 1.6mg; cholesterol 5.5mg; calcium 16mg; carbohydrate 33g; sodium 380mg; protein 4g; fiber 5.7g

Nutrition Bonus: Vitamin A: 320% daily value; Vitamin C: 80% dv; Calcium: 15% dv; Iron: 8% dv