This rich soup from the Sweet Potato Chronicles will warm you from the inside-out on a chilly winter day.
Roasted butternut squash and sweet pear soup
- 2 lb. 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 tbsp. olive oil
- 1/2 tsp. salt, divided
- 3 cups vegetable broth
- 1 cup milk
- 1/2 cup apple cider or water
- 3/4 cup pear purée
- Pinch of rosemary sea salt flakes
- 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.
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