ROASTED BUTTERNUT SQUASH AND PEAR SOUP

ROASTED BUTTERNUT SQUASH AND PEAR SOUP image

Yield makes 9 cups

Number Of Ingredients 13

1 large or 2 small butternut aquash, 3-4 LBS total
1 tbsp veg oil
2 cups chopped onion
1 chopped shallot about 2 tbsp
1 tbsp chopped fresh ginger
1 fresh jalapeno, seeded and chopped about 1 tbsp
1 1/4 tsp salt
1/4 tsp pepper
2 ripe pears, peeled, cored and cut into chunks about 2 cups
6 cups reduced sodium chicken broth
1 tbsp honey
1 tsp fresh thyme
1/4 cup heavy cream

Steps:

Roast squash: Preheat oven to 400. Cut squash in 1/2 lengthwise and place cut side down on non-stick banking pan. Pour 1/4 cup water into pan and roast for 45 minutes until squash is tender when pricked with a fork. Remove from oven and allow to cool. Prepare soup: Remove seeds and peel from squash. Place cooked squash in medium bowl and mash coarsely. Set aside. IN a 6 quart saucepan, heat oil and add onion, shallot, giner, jalapeno, salt and pepper. cook over med high heat until onion is soft and begins to turn light brown; about 10 minutes. Add pears and cook another 5 minutes. Measure 3 cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer covered for 15 minutes. Puree in batches in a blender or food processor, then return to the soup to the saucepan. Stir in cream and keep warm. Do NOT boil. Serve Warm.