- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 172.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 676.3 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 2.7 g
- Protein: 2.9 g
Roasted pear and Butternut Squash soupSubmitted by: EMAOFTHREE
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
1 tablespoon thinly sliced fresh chives or scallion greens
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).
Suggested addition: Stilton or other Blue Cheese (Not included in calorie count...)
Number of Servings: 6
Recipe submitted by SparkPeople user EMAOFTHREE.