Roasted Pear-Butternut Squash Soup

You can tell the weather has changed suddenly to fall by the type of food that is being served around my house. We have gone from grilling to soups and stews. I think I actually eat more healthy in cold weather than summer. Comfort foods do not have to mean heavy, calorie laden dishes.


But enough dietitian lecturing and back to good food. This soup is really delicious. But, I must warn you that it is a little labor intensive. It involves pealing and chopping butternut squash. Does any one out there have a good technique for this or do you just have to endure the pain? I'm not kidding you, I was sweating while I was trying to peal the skin. Then, this waxy substance(which I think was a preservative, yuk!) was all over my fingers afterward. You know that feeling when you get super glue on the tips of your fingers??? Annoying!!! I'm definitely splurging on a farm bought squash next time without that stuff on it. Even better, I think you can buy already cut up butternut squash at Trader Joe's. Its worth the extra couple dollars for sure.

If I have not scared you off, this soup was really delicious. You start off by roasting the squash, pears, leeks, and tomatoes before pureeing them which caramelizes their sugar and maximizes their sweetness. Butternut squash, despite its lack of pealability(new word), is loaded with nutrients. A serving provides 350% of the daily value of Vitamin A and 70% of your daily vitamin C needs. It is also a good source of calcium and fiber. So here is the recipe(found from Eating Well) and some pretty pictures.


Roasted Pear-Butternut Soup with Crumbled Stiltson

• 2 ripe pears, peeled and quartered
• 2 lbs of butternut squash, peeled and seeded and cut into chunks
• 2 medium tomatoes cored and quartered
• 1 large leek, sliced and thoroughly washed
• 2 cloves of garlic crushed
• 2 T. virgin olive oil
• 1/2 t salt, divided
• 4 c vegetable stock
• 2/3 c. crumbled Stiltson
• 1T fresh chives

Combine pears, squash, tomatoes, leeks, garlic, oil, 1/4t salt and pepper in a bowl; toss to coat. Spread out vegetable mix on a baking sheet. Roast for 45 to 55 minutes. Let cool slightly.

Place half the vegetables and 2c broth in a food processor and blend until smooth. Transfer to a large saucepan. Puree the remaining vegetables with 2c broth. Add to pan with remaining 1/4t salt. Cook the soup over medium to low heat for 10 minutes.

Serve with a sprinkle of cheese, chives, and I added some turkey bacon. Enjoy with your favorite fall beverage and some crusty bread. Enjoy.