Roasted Butternut Squash and Pear Soup
 
Freeze-easy comfort for the winter months using my favorite winter squash - butternut!
Ingredients
  • 2 medium butternut squash
  • 2 bosc pears
  • 1 large onion
  • 2 tablespoons olive oil divided
  • 2 teaspoons salt divided
  • 2 tablespoons butter
  • 2¼ cups chicken stock
  • ¼ cup heavy cream
  • 1 teaspoon ground sage
  • ¼ teaspoon nutmeg
  • 1 tablespoon honey
Instructions
  1. Prehead oven to 425 degrees. Peel and cut the butternut squash and remove the seeds. Slice into cube like chunks and toss with 1 tablespoon olive oil on a rimmed baking pan. Sprinkle with 1 teaspoon salt and roast for 30 minutes.
  2. Chop onion and pears into rough chunks. Toss with 1 tablespoon olive oil on a rimmed baking pan. Sprinkle with 1 teaspoon salt and roast for 20 minutes.
  3. Once roasting is finished, melt butter in a large pot or dutch oven over medium high heat. Dump squash, onion, and pears into the pot along with chicken stock and bring to boil. Once bubbly, turn heat to low. Using an immersion blender, break down the veggies until it reaches a thick soupy consistency. Add heavy cream, sage, nutmeg, and honey. Stir together and add salt and/or pepper to taste.
Recipe by A Butterful Mind at http://www.abutterfulmind.com/roasted-butternut-squash-pear-soup/