ROASTED BUTTERNUT SQUASH, JALAPENO AND PEAR SOUP

ROASTED BUTTERNUT SQUASH, JALAPENO AND PEAR SOUP image

Yield 8-10 cups

Number Of Ingredients 10

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2 Butternut Squash, halved and seeded (need 6 cups cooked squash)
4 pears, chopped, skin on
2 jalapenos, chopped and seeded
1 medium onion, chopped
6 cups low salt chicken broth
1/3 cup honey
1 Tbsp ground ginger
1/2 cup heavy cream
2 Tbsp olive oil
chopped walnuts

Steps:

1. Preheat over to 400 2. place squash on baking dish, cut side down, add water just to cover the bottom of the pan and roast 45-60 minutes or until tender and a fork passes easily into squash 3. While squash is roasting, heat oil in a large pot over medium heat 4. Add onion and jalapeno and cook until just browning, about 2-3 min 5. Add Ginger and cook, stirring constantly for about 1 min 6. Add Pears and cook for another 3-4 min 7. Add broth, stir, cover, reduce heat to low and cook until squash is done 8. When squash is done, let cool for a few minutes, then scoop out 6 cups of squash and add to the broth 9. Add honey, stir, cover and cook on low for about 30 min 10. Let broth cool, then pour into food processor/blender and blend until smooth (This may take several rounds of blending and can be tough if the broth is too hot) 11. Return to pot, heat, add cream while stirring and serve, garnishing with walnuts