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Roasted Butternut Squash and Pear Soup picture

Roasted Butternut Squash and Pear Soup

This is a simple butternut squash soup recipe, using roasted butternut squash for extra flavor. You can make it up to 3 days in advance and keep it in the refrigerator, or freeze it for up to 3 months.

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Ingredients

  • 3 pounds butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1 teaspoon dried sage
  • 1 small pear, peeled, seeded and chopped
  • 4 cups low-sodium chicken stock or vegetable stock
  • 1/3 cup white wine
  • 2 tablespoons Crème fraîche or sour cream to garnish, optional

Serves 4 to 6 as a main

  1. Preheat oven to 400F.
  2. Lightly grease a baking tray with vegetable oil. Cut the squash in half lengthwise and place on the baking tray, cut side down. Roast until flesh is tender, about 1 hour.
  3. Remove squash from oven. When cool enough to handle, scoop out the seeds and discard, and then scoop the flesh from the skin and cut into chunks. Discard skin.
  4. Heat the olive oil in a stockpot or large saucepan. Add the onion and sage and sauté over medium heat, about 5 minutes. The onions should not brown, but should soften.
  5. Add the roasted squash, pear, chicken stock, wine, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Simmer for about 20 minutes, uncovered.
  6. Remove from heat and allow to cool slightly. Carefully transfer the soup to a blender or food processor and process until smooth (do this in batches if necessary.) If the soup seems too thick, add a little more chicken stock or water until it's the right consistency. Taste and add more salt and pepper as desired.
  7. To serve, gently re-heat the soup. Serve in warm bowls with a dollop of creme fraiche or sour cream in the center, if you like.

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