EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
ROASTED PEARS WITH BLUE CHEESE
Steps:
- Preheat the oven to 375 degrees F.
- Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.
ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED BLUE CHEESE
Make and share this Roasted Pear-Butternut Soup With Crumbled Blue Cheese recipe from Food.com.
Provided by Rachel Potachel
Categories Pears
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Wash produce.
- Core, peel, and quarter pears.
- Peel and seed butternut squash. Cut into 2" chunks.
- Core and quarter tomatoes.
- Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
- Mince garlic.
- Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
- Spread evenly on a large rimmed baking sheet.
- Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
- Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
- Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
- Cook the soup over medium-low heat, stirring until hot about 10 minutes.
- Garnish with cheese and chives.
Nutrition Facts : Calories 227.9, Fat 9.2, SaturatedFat 3.5, Cholesterol 11.3, Sodium 416.5, Carbohydrate 35.1, Fiber 6.3, Sugar 11.3, Protein 6
PEAR SOUP
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 45m
Yield 5 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
- Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
- Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
- Preheat broiler.
- Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
- Yield: 5 to 8 servings
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
CREAMY ROASTED BUTTERNUT SQUASH SOUP WITH BLUE CHEESE
This dish was so delicious my family asked me to write down the recipe. The blue cheese crumbles add a delicious touch to the dish. The soup can be served hot or cold, but tastes best at room temperature.
Provided by HealthyCooking
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss butternut squash, garlic cloves, and salt together in a bowl.
- Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
- Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
- Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
- Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
- Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 31.5 g, Cholesterol 41.4 mg, Fat 24.3 g, Fiber 4.9 g, Protein 8.6 g, SaturatedFat 9.1 g, Sodium 539.6 mg, Sugar 7.8 g
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