Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Fast checkout
The following order information has been saved thanks to your previous order. They will be used to checkout your order much faster.

Fast checkout activated!

These ordering preferences were saved and will be used for your next online order.

Delivery
Time Slot
Time Slot
Not selected
Payment Method

This option can be deactivated or modified, at any time, in your account preferences.

You can modify this information in your account preferences under Fast Checkout or right before, when you review your order.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Roasted Butternut Squash and Sweet Pear Soup https://www.metro.ca/userfiles/image/recipes/soupe-a-la-courge-musquee-rotie-aux-poires-sucrees-10217.jpg PT1H05M PT30M PT1H35M
Preheat oven to 400°F (200°C). Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 tsp. salt. Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender. Let cool for 5 minutes. Place vegetables and 2 cups of the vegetable broth into a blender or food processor and puree until smooth. Pour the puree into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear puree and the remaining salt. Allow the soup to cook until hot for about 10 minutes, stirring occasionally. Serve with a dollop of Greek style yogurt or sour cream mixed into soup.
6
0 0 0 0
2 lb (1 kg) butternut squash, peeled, seeded and cut into 2 inch chunks 3 shallots, quartered 3 carrots, cut lengthwise and then in half 2 cloves garlic 2 Tbsp. (30 ml) olive oil 1/2 tsp. (2 1/2 mL) salt, divided 3 cups (750 mL) vegetable broth 1 cup (250 mL) milk 1/2 cup (125 ml) apple cider or water 3/4 cup (180 mL) pear puree pinch of rosemary sea salt flakes sour cream or Greek style yogurt for garnish
Roasted Butternut Squash and Sweet Pear Soup

Roasted Butternut Squash and Sweet Pear Soup

Rate this recipe
0 Vote
6
servings
1:05
Preparation
0:30
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 lb
    (1 kg)
    butternut squash, peeled, seeded and cut into 2 inch chunks
    You might like:

    Flyer Deal  (1)
    GREAT ON GREEN OR YELLOW ZUCCHINI

    GREAT ON GREEN OR YELLOW ZUCCHINI

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg

  • 3
    shallots, quartered
  • 3
    carrots, cut lengthwise and then in half
  • 2
    cloves garlic
  • 2 Tbsp.
    (30 ml)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $6.00, 1/2 PRICE
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ML - 1 L SELECTED VARIETIES

  • 1/2 tsp.
    (2 1/2 mL)
    salt, divided
  • 3 cups
    (750 mL)
    vegetable broth
  • 1 cup
    (250 mL)
    milk
  • 1/2 cup
    (125 ml)
    apple cider or water
  • 3/4 cup
    (180 mL)
    pear puree

  • pinch of rosemary sea salt flakes

  • sour cream or Greek style yogurt for garnish
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Place squash, shallots, carrots and garlic in a large bowl and toss with the olive oil and 1/4 tsp. salt.

Spread vegetables in a single layer on a large, rimmed baking sheet and roast in the oven for 50 to 55 minutes, or until vegetables are fork tender.

Let cool for 5 minutes.

Place vegetables and 2 cups of the vegetable broth into a blender or food processor and puree until smooth.

Pour the puree into a large sauce pan over medium-low heat and stir in the last cup of broth, milk, water or apple cider, pear puree and the remaining salt.

Allow the soup to cook until hot for about 10 minutes, stirring occasionally.

Serve with a dollop of Greek style yogurt or sour cream mixed into soup.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand