Butternut Squash Rosemary Soup with Pears
This easy Butternut Squash Soup with rosemary and pear is the ultimate fall soup recipe! Serve with creme friache and toasted pita slices.
Ingredients
- 1 butternut squash, cubed
- 3 Tbsp. olive oil
- 1 ½ Tbsp. fresh rosemary, chopped
- 1 tsp. cinnamon
- 1 tsp. salt
- 3 cups vegetable stock
- 1 Tbsp. olive oil
- 1 cup shallots, thinly sliced
- 2 large pears, peeled and chopped
- 1 Tbsp. maple syrup
Instructions
- Pre-heat oven to 400 degrees.
- Mix the butternut, olive oil, rosemary, cinnamon and salt in large bowl.
- On a foil-lined baking sheet, spread the squash mixture evenly. Bake for 40-50 minutes, stirring occasionally, until tender with a fork.
- In large pan over medium heat, add olive oil. When hot, add shallots, allowing them to cook until slightly golden. Add remaining pears, stock, and syrup. Bring to a boil.
- In a food processor or blender, add squash mixture and pear-shallot broth mixture. Blend until smooth. Season to taste with more salt if needed.
- Serve in soup bowls with a dollop of sour cream or creme friache; garnish with rosemary.
Notes
Reposted from September 2016.
Nutrition Facts
Calories: 243kcal, Carbohydrates: 57g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 1431mg, Potassium: 1048mg, Fiber: 11g, Sugar: 24g, Vitamin A: 20562IU, Vitamin C: 50mg, Calcium: 164mg, Iron: 3mg