Roasted Butternut Squash & Bosc Pear Soup

Butternut Squash Soup

Put aside your Chicken Noodle Soup and try something different with this amazing Butternut Squash & Bosc Pear Soup! 

I think the most popular squash of  the season (besides the famous pumpkin) is the Butternut Squash. The squash just speaks for itself. It is buttery and sweet! Kind of reminds me of sweet potatoes but more creamy. I think the first time I had tried this squash was when I was working with Catherine McCord of She always roasts veggies and during this time, she’s always roasting squash. So, of course, I tried some and I was hooked! (As mentioned before, I never really grew up on squashes so please forgive me)

I have made butternut squash soup before. Either I have roasted them or just thrown them in the pot raw. Trying out both ways, I have come to realize that roasting the squash before has so much more flavor profile and it is less watery. The soup comes out more creamy and smooth.

I made this soup as simple as possible! Pumpkin Pie Spice has all the ingredients you need to make this soup taste amazing! It has nutmeg, cinnamon, ginger, allspice all in one and you don’t need to go out and buy all the individual spices. So it saves money. Hope you like it!


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Roasted Butternut Squash & Pear Soup

1 Butternut Squash, cut in half and seeded
1 Tsp Kosher Salt, divided
½ Tsp Black Pepper
½ Tsp Pumpkin Pie Spice
2 Bosc Pears, peeled, cored & sliced
1 Tbsp Unsalted Butter
1 Onion Chopped
2 Sprigs Fresh Thyme
1 Tsp Pumpkin Pie Spice
1 32 Oz Box Vegetable Stock
Salt to taste

1.  Preheat oven to 400 F.
2. Season each squash half with ½ tsp salt, ¼ tsp pepper and ¼ tsp spice.
3. Place the squash halves, cut-side down on a foil lined baking sheet.
4. Place the peeled and sliced pears on the baking sheet as well around the squash.
5. Roast for 1 hour- 1 hour & 30 minutes or until the squash is tender.
6. Allow the squash to cool then scoop out the insides and discard the skin.
7. In a pot, heat 1 tbsp of butter over medium heat and add the chopped onions and 2 sprigs of thyme.
8. Sauté for 4 minutes then add in the cooked squash, pears, 1 tsp of spice, and stock.
9. Stir, allow the mixture to come to a boil then reduce to a simmer for 10-15 minutes.
10. Turn off the heat and allow to cool a little before blending.
11. Using an immersion blender or standing blender, puree the mixture.
12. Pour back into a clean pot, heat through, season with salt if needed.
13. Serve

Chef Alina

Los Angeles, CA

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