Roasted Butternut Squash And Pears Recipes

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SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP



Spicy Roasted Butternut Squash, Pear, and Bacon Soup image

Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h40m

Yield 8

Number Of Ingredients 14

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
8 strips maple-flavored bacon, chopped
1 large white onion, chopped
2 medium pear (approx 2-1/2 per lb)s red pears - peeled, seeded, and chopped
2 cloves fresh garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground dried chipotle pepper
3 cups Swanson® Chicken Broth
1 teaspoon sour cream for garnish

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!

Nutrition Facts : Calories 181.4 calories, Carbohydrate 29.2 g, Cholesterol 12.3 mg, Fat 6.2 g, Fiber 5.2 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 601.7 mg, Sugar 9.1 g

BUTTERNUT SQUASH & PEAR SOUP



Butternut Squash & Pear Soup image

Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 9 servings.

Number Of Ingredients 11

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

Steps:

  • Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

MASHED BUTTERNUT SQUASH AND PEARS



Mashed Butternut Squash and Pears image

Provided by Danny Boome

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.
  • In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
  • Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
  • Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.

Nutrition Facts : Calories 204 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 7 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams

EASY BUTTERNUT SQUASH AND PEAR SOUP



Easy Butternut Squash and Pear Soup image

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

1 butternut squash, halved and seeded
3 onions, quartered and separated into pieces, or more to taste
3 pears, peeled and halved, or more to taste
4 Roma tomatoes, peeled and seeded
1 large unpeeled carrot, cut into chunks
3 tablespoons olive oil, or to taste
ground black pepper, to taste
1 pinch freshly ground nutmeg
2 ½ cups chicken stock, divided, or more to taste
salt

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

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

Provided by Dave Lieberman

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

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.

ROASTED BUTTERNUT SQUASH AND PEARS



ROASTED BUTTERNUT SQUASH AND PEARS image

Categories     Bake     Sauté     Christmas     Quick & Easy     Wheat/Gluten-Free     Pear     Squash     Fall     Vegan

Yield 4-6 PEOPLE

Number Of Ingredients 7

2 teaspoons kosher salt
2 teaspoons finely chopped fresh rosemary leaves
1/4 teaspoon freshly ground black pepper
1 medium butternut squash (about 2 1/2 pounds)
3 tablespoons Earth Balance Buttery Spread
1 medium yellow onion
2 medium ripe but firm Bosc pears (about 1 pound)

Steps:

  • INSTRUCTIONS Heat the oven to 475°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats. Mix the salt, rosemary, and pepper in a small bowl; set aside Prepare the squash: Peel off the skin with a vegetable peeler. Melt 1 tablespoon of the butter and add it to the squash. Add half of the reserved salt mixture and toss to combine. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Roast until the squash is golden brown on the bottom, about 25 minutes. Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Meanwhile, prepare the onion and pears. Cut the onion into medium dice; set aside. Peel, core, and cut the pears into large dice; set aside. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Remove the pan from the heat. When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.

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ROASTED BUTTERNUT SQUASH, PEARS, AND CRANBERRIES « FOODMAYHEM
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