Appetizers / Soups / Salads

Roasted Pear-Butternut Soup is for Dinner.

Roasted Pear-Butternut Soup takes several minutes to prepare.

Roasted Pear-Butternut Soup takes several minutes to cook.

Roasted Pear-Butternut Soup makes 4 servings.

The ingredients for Roasted Pear-Butternut Soup are:

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

Here is how you make Roasted Pear-Butternut Soup:

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: 4Recipe submitted by SparkPeople user LORILYNN29.

The nutritional information for Roasted Pear-Butternut Soup is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Roasted Pear-Butternut Soup is Low Fat