Butternut Squash Apple Pear Soup Recipes

BUTTERNUT SQUASH, APPLE & PEAR SOUP

Steps:

• Preheat the oven to 400.
• Cut off the top stem of the squash. Then cut lengthwise in half and place in a glass baking dish, facing down. Add about 1/4" of water to the baking dish. Cover with foil. Bake in the preheated oven for 45 minutes, or until completely soft. Check to make sure the squash is tender in the thickest portion by poking with a fork. Cooking time may vary depending on thickness of the squash.
• Meanwhile, add the olive oil to a large saucepan and saute the apples, pear and onion for about 5 minutes. Then pour in the chicken broth and milk/cream and bring to bubbling. Add the seasonings and spices. Reduce heat to low and keep simmering until squash is ready. (If longer than 10 minutes, cover tightly while it simmers so too much water doesn't boil off.)
• When the squash is cooked through, carefully flip it over (you will need an oven mitt!) and scoop out the seeds. Then scoop the soft flesh out and add to the bubbling soup.
• Transfer to a blender and puree.
• Serve with a nutmeg garnish. Season to taste.

EASY BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
• Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
• Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

BUTTERNUT SQUASH AND APPLE SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
• Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.

CURRIED BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
• Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
• Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

BUTTERNUT SOUP WITH PEARS AND APPLES

Steps:

• Melt the butter in a large soup pot over medium-high heat.
• Add in onion and celery; stir/saute for 4 minutes or until tender.
• Add in squash and the next 8 ingredients; bring to a boil.
• Partially cover, lower heat, and simmer 30 minutes or until tender.
• Throw out bay leaf.
• Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
• Pour puree into a bowl; repeat procedure with the remaining squash mixture.
• Return all puree mixture to soup pot; stir in syrup.
• Cook over medium heat for about 5 minutes or until well heated.
• **Could use stick blender in soup pot instead of pureeing in blender.

BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

BUTTERNUT PEAR SOUP

Steps:

• Slice butternut into 4 and remove seeds and fiber.
• Place in a microwave oven and cook till tender for 10-15 minutes.
• Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot!
• Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
• In a pot add all ingredients and simmer 10 minutes.
• Taste and season with salt and sherry if desired.

BUTTERNUT-PEAR SOUP

Steps:

• In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
• In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

BUTTERNUT SQUASH AND PEAR SOUP

Steps:

• Heat oil on medium heat in Dutch oven or soup pot.
• Gently sauté onions until softened-about 5 minutes.
• Add curry powder and stir, sautéing for 1 minute.
• Add butternut squash and pear pieces.
• Sauté for 3-4 minutes.
• Pour in chicken broth and bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
• Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.