Roasted Pear-Butternut Soup
- Number of Servings: 4
Ingredients
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
Preheat oven to 400°F.
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.
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.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 4 bowls and garnish with chives (or scallion greens).
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LORILYNN29.
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.
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.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 4 bowls and garnish with chives (or scallion greens).
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month. Add more broth when reheating, if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user LORILYNN29.
Nutritional Info Amount Per Serving
- Calories: 236.8
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 957.4 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 9.4 g
- Protein: 3.0 g
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