Roasted Butternut Squash and Pear Soup

October 22, 2009

Roasted Butternut Squash and Pear Soup

Sara and Philippe, TCSA

I’ve altered this a bit from Philippe’s original version, which
includes apples and a Walnut Cilantro Pesto (check it out in the
recipe archives). To make this recipe special, garnish the top of
each bowl of soup with additional roasted chiles and diced pears,
then drizzle with heavy cream.

1 large butternut squash, cut in half, seeds removed
1 onion, chopped
2 pears, cored and quartered
3 garlic cloves, peeled
2 tablespoons olive oil
Salt to taste
3 roasted chiles, peeled, seeded and chopped, plus more for
4 vegetable bouillon cubes

Preheat oven at 400º F. Toss all ingredients in a baking tray
filled with 1 inch of water and bake for about one hour. Scoop
out contents of the squash halves, down to the skin. Combine
squash with other ingredients and blend, adding water or stock to
desired consistency (1-2 cups). Taste for salt and pepper. Serve
hot, garnished as desired.

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