Roasted Pear & Butternut Squash Soup

Fall Flavors in Soup

Lori took a brief break from blogging to oversee that her daughter’s wedding went off without a hitch (it did!). But Lori is back with not one, but two great recipes for you to try at home. Today, I get the honor of sharing share her Roasted Pear Butternut Squash Soup recipe, which uses the leftover pears from this post, to create a warm and filling dinner dish that screams “fall.”

With this recipe, it’s almost as if Lorie read my mind. The butternut squash and fruit combo is a staple in my own kitchen every autumn. Whether it is making a similar soup from Eating Well on a crisp Sunday and serving it alongside a green salad and slice of artisan bread, or roasting apples, squash, and cinnamon together in order to fill my toddler’s belly throughout the week, it’s hard to beat the flavors this simple fruit pairing delivers. And let’s not forget the amazing aroma cooking squash and fall fruits like apples and pears fills your home with.

This simple squash soup recipe is a must-make this fall. And it’s one I’ll personally be attempting as we carve pumpkins this weekend! If you give it a try, please share your variations and experiences with us in the comments below. Enjoy!

Roasted Pear & Butternut Squash Soup

• Ingredients
• Instructions
• Nutritional Information

Ingredients

• 4 cups diced, peeled and seeded butternut squash
• 3/4 cup diced red onion
• 1 1/2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 4 halves Maple-Rosemary Roasted Pears
• 32 oz chicken or vegetable broth

This Roasted Pear and Butternut Squash soup basically screams "fall."

Rate this recipe:

(2 votes, average: 4.50 out of 5)

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• Yield
  6 servings
• Prep time
  00:05
• Cook time
  00:55
• Total time
  01:00
• Cuisine
  American
• In Category
  Entry

This Roasted Pear and Butternut Squash soup basically screams “fall.”

Instructions

1. Preheat oven to 400 degrees F. Place squash and onion on a large sheet pan and drizzle with olive oil; season with salt and pepper. Toss gently to combine, then spread out into one layer on sheet pan. Roast in oven for 35 to 40 minutes.
2. Remove from oven to cool. Place squash-onion mixture and pear halves into food processor fitted with blade and add broth, just to cover. Process until smooth, then transfer to stock pot. Add remainder of broth and mix through; season with additional salt and pepper, to taste. Simmer soup gently for about 15 minutes and serve.

Nutritional Information

Per Serving

• Calories: 388