Roasted Butternut Squash and Pear Soup
 
Prep time
Cook time
Total time
 
This healthy Roasted Butternut Squash and Pear Soup makes for a comforting and flavorful weeknight meal. It's creamy, robust, and warms you right through. Go ahead and welcome a little fall into your home!
Author:
Recipe type: Soups
Serves: 6 servings
Ingredients
  • 3-4 tablespoons olive oil
  • 1 medium sized butternut squash
  • 2 Bartlett pears
  • 1 medium yellow onion
  • 3 medium sized carrots
  • 3 garlic cloves, minced (2 teaspoons)
  • 1¾ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 3 tablespoons red cooking wine
  • 4-5 cups water
  • 1-2 tablespoons coconut sugar or brown sugar
  • ¾ teaspoon rubbed sage
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • dash of cayenne
  • Suggested toppings:
  • balsamic reduction
  • roasted pumpkin seeds
  • grape tomatoes
Directions
  1. Preheat oven to 400 degrees. Spray a large baking pan with cooking spray and set aside.
  2. Cut butternut squash in half lengthwise. Scoop seeds out. Lay on baking sheet, flesh side up.
  3. Peel outer skin of onion and quarter. Lay on baking sheet.
  4. Peel skin off pears and cut in half lengthwise. Scoop out stem and seeds. Lay on baking sheet.
  5. Chop carrots into thumb sized chunks and lay on baking sheet.
  6. Drizzle 3-4 tablespoon of olive oil over pears and veggies. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat all evenly. Roast veggies at 400 degrees for 45 mins to 1 hour or until squash and carrots are tender when pierced with a fork. 10 mins before veggies are done, add 1 teaspoon of minced garlic to each well of butternut squash where the seeds were. Return to oven to finish baking. Once squash is tender, remove from oven and let cool slightly.
  7. Scoop out flesh of one squash into a blender and add half the pears and other veggies. Add 2 cups of water and blend until smooth. Pour into a large pot. Scoop out flesh from remaining squash and place in blender with the other pear and rest of the veggies. Scrape all drippings from pan along with extra olive oil from pan into blender. Add 2 cups of water and blend until smooth. Pour into pot.
  8. Add additional ½-3/4 teaspoon salt, ¼ teaspoon pepper, cooking wine, coconut sugar, sage, ginger, cinnamon, and cayenne. Mix until well incorporated. Add an additional 1 cup of water depending on consistency preference.
  9. Bring mixture to a low boil. Reduce heat and simmer for 10 minutes. Season and sweeten to taste and serve warm with desired toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/roasted-butternut-squash-and-pear-soup/