After taking a brief blogging break to oversee that her daughter’s wedding went off without a hitch (it did!), Lorie came 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 and 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, as 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 recipe is a must-make this fall (and 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!