Delight in the complexity of our Butternut Squash–Pear Soup. The popular harvest gourd—roasted with garlic until tender—joins the succulent Bartlett variety in a velvety purée that includes onion, shallot, and chicken broth.
Butternut Squash–Pear Soup
Makes 8 servings
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- 1 (2.5-pound) butternut squash, peeled, seeded, and chopped into 2-inch pieces
- 2 cloves garlic
- 1/4 cup vegetable oil, divided
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper, divided
- 1 1/2 cups chopped onion
- 1 shallot, minced
- 1 quart chicken broth
- 2 cups half-and-half
- 1 tablespoon fresh chopped rosemary
- 2 teaspoons fresh minced ginger
- 6 ripe Bartlett pears, peeled, cored, and chopped
- Garnish: shaved Parmesan cheese, fresh Rosemary
- Preheat oven to 450°. Line a rimmed baking sheet with foil, and coat foil with cooking spray.
- In a large bowl, combine squash and garlic. Toss with 2 tablespoons oil. Season with salt and 1/2 teaspoon pepper.
- Transfer squash mixture to prepared pan. Bake until tender, 25 to 30 minutes. Remove from oven, and let cool.
- In a Dutch oven, heat remaining 2 tablespoons oil over medium-high heat. Add onion and shallot, and cook, stirring often, until tender, about 8 minutes. Add squash mixture, chicken broth, and remaining 1/2 teaspoon pepper. Bring mixture to a boil; reduce heat to medium,
- and simmer for 20 minutes.
- Add half-and-half, rosemary, and ginger, stirring to combine. Continue to simmer for 10 minutes. Remove from heat, and let cool slightly. Add pears to mixture.
- In the container of a blender, puree mixture, working in batches, until smooth. Return mixture to pan, and simmer over medium heat for 10 minutes.
- Garnish with Parmesan and rosemary, if desired.