The Sweet Potato Chronicles ladies bring us a lunchbox-friendly soup packed with all our favourite fall flavours!
Roasted butternut squash and sweet pear soup
- 2lb. butternut squash, peeled, seeded and cut into 2 inch chunks
- 3 shallots, quartered
- 3 heirloom carrots, cut lengthwise and then in half
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 3 cup vegetable broth
- 1 cup milk
- 1/2 cup apple cider or water
- 3/4 cup pear purée
- Sour cream or Greek style yogurt for garnish
Preheat oven to 400F.
Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 teaspoon salt.
Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes.
Place vegetables and 2 cups of the vegetable broth into a blender or food processor and purée until smooth. Pour the purée into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear purée and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally.
Serve with a dollop of Greek style yogurt or sour cream mixed into soup.
Courtesy Ceri Marsh and Laura Keogh
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