Roasted Butternut Squash and Pear Soup

• Produce

  • 1 1/2 lb Bartlett pears
  • 4 cups Butternut squash
  • 1 tbsp Ginger
  • 1 Onion, medium

• Canned Goods

  • 4 cups Chicken or vegetable stock, low-sodium

• Condiments

  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Top with greek yogurt or creme fraiche

• Beer, Wine & Liquor

  • 1/4 cup Sherry, dry

Found on flavorthemoments.com

Description

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 4-5 cups butternut squash, cut into 1 cubes (about 1 medium butternut squash)
• 1½ lbs. Bartlett pears, peeled, cored, and quartered
• 1 medium onion, peeled and chopped
• 4 cups low sodium chicken or vegetable stock
• 2-4 tablespoons pure maple syrup
• 1 tablespoon freshly grated ginger
• ¼ cup dry sherry (optional)
• salt, to taste
• Top with Greek yogurt or creme fraiche, chopped crystallized ginger, and freshly chopped parsley

Directions

• Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized. Remove from the oven.
• In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes.
• Place the squash, pear, onion, broth, 2 tablespoons of the maple syrup, and fresh ginger in blender, processing in two batches if necessary. Stir in the remaining 2 tablespoons of maple syrup along with the dry sherry, if desired.
• Serve with the optional toppings, and enjoy!