Pear, Sage and Butternut Squash Soup
Ingredients
- 2 lb butternut squash cubed
- 2 medium pears peeled and cut into 1 inch pieces
- 3 medium shallots minced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 tablespoons fresh sage chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
- While squash is roasting, heat remaining olive oil in a large pot over medium heat. Add shallots and cook until softened, about 5 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add roasted butternut squash and pears to the pot. Simmer for another 10-15 minutes, or until pears are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (if using) and heat through. Season with salt and pepper to taste.
- Garnish with fresh sage and serve.
