This soup is AMAZING for a cold fall day!
From
Redbook
This recipe has been tested by Redbook (and of course, me!)
For a festive presentation, seed medium-size acorn squash or small sugar pumpkins and roast until just tender, then ladle soup into squash shells.
3 lbs butternut squash peeled, seeded, and cut into 1-inch chunks
1 1/2 lbs firm-ripe pears (Anjou or Bartlett), peeled, cored, and cut into 1-inch chunks
1 large (12-ounce) sweet onion, cut into 1-inch chunks
2 Tbsp olive or walnut oil
4 cups Chicken Broth
1 tsp Kosher salt
1/2 tsp fresh ground pepper
3 oz. Maytag Blue Cheese, cut into 1-inch chunks
Thyme Sprigs for garnish
1. Heat oven to 400 degrees F. Toss
squash, pears, and onion with oil in a large roasting pan until evenly
coated. Roast 45 to 50 minutes, tossing several times, until lightly
caramelized and tender.
2. Transfer mixture to a Dutch oven.
Using an immersion blender, puree with broth until smooth (or blend in
batches in a blender); season with salt and pepper. Refrigerate up to 3
days before serving.
3. To serve, reheat soup until piping
hot, thinning with extra broth if necessary. Ladle into roasted squash
shells or bowls and top with a piece of blue cheese. Garnish with thyme
sprigs.
| Calories | 209 |
| Total Fat | 9g |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | 32g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 5g |
| Calcium | -- |
Note: I have also used Goat Cheese instead of Blue Cheese, it too gives a little kick...and is tasty for those who are not Blue Cheese Connoisseurs!
Also, do not have an immersion blender? Do not fret, a blender or food processor will work just fine!