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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.
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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
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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
  • 3
    shallots, quartered
  • 3
    carrots, cut lengthwise and then in half
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  • 2
    cloves garlic
  • 2 Tbsp.
    (30 ml)
    olive oil
  • 1/2 tsp.
    (2 1/2 mL)
    salt, divided
  • 3 cups
    (750 mL)
    vegetable broth
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  • 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.

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