Roasted Pear & Butternut Squash Soup

Servings: 6 cups
A sweet and savory butternut squash soup that will keep you warm during the fall and winter months.


Preheat oven to 400°F. Place pears, 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.


Remove from oven to cool. Place pear-squash-onion mixture 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.


Recipe courtesy of Stemilt.

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