Best Roasted Butternut Squash And Pear Soup Recipes

SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
• Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
• Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
• Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
• Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
• Puree the soup in a blender or food processor in small batches.
• Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

ROASTED BUTTERNUT SQUASH, JALAPENO AND PEAR SOUP

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

ROASTED BUTTERNUT SQUASH AND PEAR SOUP

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.