Description
A creamy and flavorful soup made from roasted butternut squash and pears, perfect for a fall meal.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed
- 2 ripe pears, peeled, cored, and chopped
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until tender and lightly browned.
- While the squash is roasting, heat a little oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the roasted butternut squash, chopped pears, and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream if using.
- Season with salt and pepper to taste. Heat through gently.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- Adjust the sweetness by adding a touch of maple syrup if desired.
- Garnish with toasted pumpkin seeds or a swirl of cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 20mg