Roasted Butternut Squash And Pear Soup Recipes

NOURISHING BUTTERNUT SQUASH & PEAR SOUP (VEGAN)

Steps:

• Preheat oven to 400F.
• Peel butternut squash with a vegetable peeler. Remove the seeds, and cut the squash into roughly 1-inch cubes. Place cubed squash on a baking sheet and toss in olive oil, salt, and pepper. Cook in the oven for 30 minutes, tossing halfway.
• Meanwhile, slice and core the pears. Peel garlic cloves. Place them on a separate baking sheet, and transfer to the oven for 20 minutes.
• Heat the vegetable broth up on the stovetop while the squash and pears are in the oven.
• Remove squash, pears, and garlic from the oven. Add the vegetable broth, roasted squash, pears, garlic, ginger, cinnamon, olive oil, salt, and pepper to a high-speed blender. Blend for a couple minutes, until smooth. Adjust seasonings as desired and serve!

EASY BUTTERNUT SQUASH AND PEAR SOUP

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.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
• Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

BUTTERNUT SQUASH AND PEAR SOUP

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.

PAN-SEARED GUINEA HEN WITH ROASTED TOMATOES, OKRA, AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400°F.
• Combine the squash, tomatoes, olive oil, and vinegar in a bowl, season with salt and pepper to taste, and toss to coat. Spread in a single layer on a rimmed baking sheet and roast for about 30 minutes, stirring halfway through. Add the okra and toss to coat with the pan liquids. Roast for another 10 minutes, until the okra is tender and bright green and the edges of the squash are golden brown. Remove from the oven and set aside, loosely covered to keep warm.
• While the vegetables are roasting, rinse the hen, pat dry with paper towels, and trim any excess fat. Season both sides with 1 tablespoon of the thyme and salt and pepper to taste, pressing gently to adhere.
• Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until sizzling hot (see Know-how, page 100). Place the hen in the skillet, skin side down. Reduce the heat to medium and cook until the skin is golden brown and crispy, about 10 minutes. Flip over and cook the other side until the flesh is firm to the touch, about 4 minutes. Remove the hen and set aside, loosely covered, to keep warm.
• Pour off all but about 1 tablespoon of fat from the skillet and return the skillet to the heat. Add the wine and scrape up any brown bits from the bottom of the skillet. Cook and stir for about 1 minute, until the wine reduces by half.
• Stir in the broth, remaining 1 tablespoon thyme, and the chives. Season with additional salt and pepper and cook and stir for 2 to 3 minutes more. Add the legs and vegetables to the skillet and place in the oven to roast for about 15 minutes, until the meat is cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife. Add the breast and continue to cook for another 3 to 5 minutes, just to warm through.
• Arrange the vegetables on a larger serving platter or divide evenly between individual serving plates and top with pieces of hen. Spoon the cooking liquid over and around the hen and vegetables and serve warm.
• This dish is a meal in and of itself, but I like to serve it alongside Kate's Sweet Potato Refrigerator Rolls (page 66) or Creamed Vegetable Rice (page 216), and, for more formal entertaining, after a first course of Summer Corn Relish (page 297).
• This technique can also be used on chicken, duck, turkey, or pheasant.
• Place the hen on its back on a cutting board. Using a sharp knife and starting at the neck end of the breast, cut along one side of the breastbone to cut the breast meat away from the rib cage, cutting as close to the rib cage as possible. Repeat on the other side.
• Cut off the wing tips, leaving the small drumstick (or section next to the breast) attached.
• Turn the hen over, bend the thigh back to push the hip joint out of the socket, and cut through the joint. Repeat with the other leg.
• Scrape the meat away from the thighbone, cut at the joint, and remove the thighbone, leaving the leg bone.

SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
• Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
• Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
• Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
• Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
• Puree the soup in a blender or food processor in small batches.
• Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!