It’s soup season at my house as you may have guessed since it’s the second soup I’ve posted in a row. Roasted butternut squash and pear soup is just one of many.
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This may have been the first soup I ever made from scratch. And it’s because it’s easy. I mean you just buy some totally affordable butternut squash, some pears, and an onion and you basically have most of your soup right there!
Roasted butternut squash and pear soup begins like this — cut it right in half with a REALLY good quality knife. One that will cut through like butter Oh! And preheat your oven to 425 degrees.Lop off the ends and then peel away. The skin can be quite tough so don’t entrust your little ones with this job. Then slice open the “ball” of the squash. Look inside!
Glorious seeds. Butternut squash is actually a fruit. Did you know?
Scoop out the insides of the squash and decide if you want to save the seeds or just toss out. I am always in the time crunch so I admit to trashing them often. So sad, I know. But if you have the time then set the seeds aside and try this recipe for Spicy Honey-Roasted Squash Seeds by Coffee & Quinoa.
Slice up the rest of the butternut squash into cubes or whatever shape they end up taking. No need to fuss over it. Of course, I took a picture of the ones that looked like nicely same-sized cubes. Spread out onto a baking pan and toss with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and roast for 30 minutes.
Right after that move onto cutting up (with these awesome knives…) 2 bosc pears and 1 onion. Notice how rough a chop that was on the pears and onions. As long as they are hitting the high heat of the oven it won’t matter so much how they were cut so no worries! Spread those out onto a baking pan as well and toss with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and roast for 20 minutes then you’ll find that both pans should be ready around the same time.
There! Both pans roasted and ready to be transformed into roasted butternut squash and pear soup. If you don’t have a dutch oven like mine just grab any pot suitable for soup! This recipe doesn’t make much but you do want a pot large enough to get your immersion blender workin’ like a boss.
All the roasted-y goods go into the pot and you’ll notice right away all the dark caramelized goodness on the bottoms of the veggies. Below you have a single “cube” turned upside down after roasting. All that dark stuff is good, I promise. Not burned… caramelized.
The amount of stock is totally a guess here. I used 2 1/4 cups stock but with the varying sizes of squash, onions, and pears, you’ll just have to go with the flow on this one. You might prefer more or less. Start out with a little, say, 2 cups. Then get your immersion blender in there and pour in more as needed.
You’ll want to be careful while blending this because OH BOY it can be messy! It’s because you are taking solid chunks and mixing loose liquid into it. Spatter city. I find it helpful to go straight up and down onto the butternut chunks to blend them into oblivion with the least amount of spatter. But let’s face it, you’ll still have a mess.
Next up – spices!
You may recall in my recipe post for Honey Drizzled Sweet Potato Fries that I have a personal preference for raw honey. I use it in so many recipes. It adds all the sweetness and punch of flavor without having to put as much as you would with regular store-bought honey. Sore throat? Learn how to make honey-lemon-ginger tea with real raw honey.
Check out the consistency of this here soup. Not too runny, not too chunky. Perfect. If you find it’s too thick for you then thin it out with more stock and/or blend for a couple more minutes.
Hard to believe I actually had some leftover to freeze. More freezer meals here!
And it photographs beautifully with the Rachael Ray ramekins!
- 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
- 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.
- 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.
- 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.