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
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
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