Appetizers / Soups / Salads

Roasted Pear and Butternut Squash Soup is for Soup.

Roasted Pear and Butternut Squash Soup takes 45 minutes to prepare.

Roasted Pear and Butternut Squash Soup takes several minutes to cook.

Roasted Pear and Butternut Squash Soup makes 6 servings.

The ingredients for Roasted Pear and Butternut Squash Soup are:

1 Butternut Squash - cut in half lenghtwise and seeded
2 tbsp Olive Oil
2 pear, medium
4 cups Chicken stock, home-prepared
1 tsp. Granulated Sugar
dash of Salt
dash of Pepper
1/2 cup Heavy Whipping Cream

Here is how you make Roasted Pear and Butternut Squash Soup:

Brush the flesh of the squash and pears with olive oil and place cut side down on a rimmed baking sheet. Roast until tender when pierced with a fork, (30 - 35 minutes)Use a spoon to scrape out the flesh of the squash and pears and put in a bowl. Discard the skins. Puree until smooth.Add chicken stock and continue process until smooth.Put mixture into saucepan add remaining chicken stock, cream, nutmeg and sugar. Bring to a boil and then reduce and simmer 10 minutes.Add salt and pepper to taste.Serves 6 - 1 cupNumber of Servings: 6Recipe submitted by SparkPeople user HAWKSBABY1.

The nutritional information for Roasted Pear and Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.5

• Total Fat: 10.5 g
• Cholesterol: 18.4 mg
• Sodium: 265.1 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 5.8 g
• Protein: 5.8 g