Roasted Pear and Winter Squash Soup with Parmesan Croutons

Roasted Pear and Winter Squash Soup with Parmesan Croutons
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Serves: 6
This rich and sweet soup is perfect for a fall day. Vegetarian.
  • 2 pounds delicata squash or butternut squash, cut in half lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 firm but ripe Anjou or Bartlett pears, cut in half lengthwise and cored
  • 4 cups canned low-sodium chicken broth
  • ½ cup heavy (whipping) cream
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon sugar
  • Salt and freshly ground pepper
  1. Preheat the oven to 350 degrees F.
  2. Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet.
  3. Roast until tender when pierced with a fork, about 30 to 35 minutes.
  4. Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade.Discard the skins.
  5. Puree until smooth.
  6. Add 1 to 2 cups of the chicken broth and continue processing until smooth.
  7. Put this mixture in a 3 ½-to 4-quart saucepan, add the remaining chicken broth, cream, nutmeg, and sugar.
  8. Bring to a boil, and then reduce to a simmer and cook for 10 minutes.
  9. Add salt and pepper to taste.
  10. Croutons
  11. Place the bread cubes in a large mixing bowl.
  12. Drizzle the olive oil over
  13. Add the Parmesan, and toss the bread cubes until thoroughly coated.
  14. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes.
  15. Set aside until ready to serve.
  16. When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.
Nutrition Information
Calories: 170 Fat: 12g Saturated fat: 5.25g Carbohydrates: 26.4g Sugar: 8.6g Fiber: 2g Protein: 3.25g


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