I am excited to share this recipe with you for Roasted Butternut Squash and Caramelized Pear Soup. I love this soup! It has just a few lovely ingredients that pair together in a magnificent way. It is fancy enough to serve to company. It is delicate in taste and silky in texture and is excellent served either hot or room temperature, which also makes this an excellent make-ahead soup.
Butternut Squash soup is the choice that my students ask for each time I set up a soup class. I ask my prospective students if there is any soup in particular that they would like to cover in my class. Butternut Squash Soup is always on top of their list. That makes me happy because it is one of my favourite soups.
But, first things first. Do you know how to cut and peel a butternut squash? It can be quite intimidating tackling such a roly-poly vegetable.
If you are not sure how to cut a Butternut Squash, I cover it step by step using photos in this post. Then, come back here and learn how to make this delicious soup. Roasting the diced butternut squash and pear really does amazing things to the flavour of these ingredients. Let’s do this!
Roasted Butternut Squash & Caramelized Pear Soup
Roasted Butternut Squash and Caramelized Pear Soup
This recipe is adapted from Jamie Oliver’s recipe for Superb Squash Soup and Pears USA
Makes 6 – 8 servings
CHEF TALK: This beautiful soup is similar to a bisque, a silky smooth texture and full of flavour. It is gluten-free as well. Roasting the squash is such a lovely thing to do
Roasting the Butternut Squash lends such amazing flavour
INGREDIENTS:
- 2 lbs. prepared butternut squash, cut into 1“ dice
- 2 tablespoon good olive oil
- 2 Anjou pears, peeled, cored and cut into 1“ dice
- 1 L (4 cups) homemade chicken stock or canned broth
- 1/4 – 1/2 cup heavy (whipping) cream
- 1/4 teaspoon nutmeg (freshly grated)
- Salt and freshly ground black pepper to taste
Garnish Options:
- A dusting of freshly grated nutmeg (optional)
- Parmesan croutons, optional (see below)
- Thinly sliced pear, or matchsticks, as I have done in the photograph. CHEF TIP: to keep the cut pears from turning brown, place them in acidulated water: water with a squeeze of lemon juice or vinegar will do). CHEF TIP: If you have leftover pear from the soup garnish, use it up in a salad with goat cheese and Boston Leaf Lettuce – yummy!
- Thin a few tablespoons of sour cream or Greek Yogurt with milk and drizzle on top of the soup.
METHOD:
- Preheat oven to 350°F (If using a convection, use convection roast setting set to 325°F)
- Place the prepared squash and pear on a parchment-lined baking sheet. Toss with olive oil to coat.
- Roast the squash and pear until tender and starting to become caramelized on the corners (approximately 15 – 20 minutes).
- Transfer this into a 2-quart saucepan.
- Add the chicken broth, cream, and seasonings. Bring to a boil and then lower to a simmer. Simmer and cook for 10 minutes.
- Cool for a few minutes and then, using an immersion blender, process until smooth. CHEF TIP: To achieve a smooth bisque-like texture, strain the soup through a fine-meshed strainer.
- Taste; check seasoning and season to taste, if necessary. Taste again.
- Serve the soup either hot or room temperature with suggested garnishes.
Roasted Butternut Squash and Caramelized Pear Soup
What Else Can I Do With This Recipe:
SOUPING IT UP!
CHEF TALK: A wonderful and easy to make garnish is Cheese Croutons. It adds the perfect crunch to the silky smooth soup.
Cheese Croutons
Make the croutons:
- Toss 1/2 inch cubes of French bread in 1 tablespoon olive oil
- Add 2 tablespoons of finely grated cheese (Parmesan and Asiago work well).
- Bake the bread cubes on a parchment lined baking sheet at 350oF until golden brown.
- When you are ready to serve, ladle the soup into warmed bowls and garnish with croutons and garnish as desired.
NOTES:
- To make this soup recipe dairy free, omit the cream
- To make this soup recipe gluten-free, the croutons can be made from gluten-free bread, if desired.
- Thin the soup to desired consistency with additional cream or stock (chicken or vegetable), if necessary.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Caramelization
- Cream
- Straining
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Roasted Butternut Squash and Caramelized Pear Soup
If you try this recipe for Roasted Butternut Squash and Caramelized Pear Soup, please feel free to leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urbnspice Chef
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Bonus Learning Tips by Urb’n’Spice:
You Might Also Enjoy these Urb’n’Spice Soups:
The Ultimate French Canadian Yellow Split Pea Soup
Pork and Lentil Soup – A Super Soup Day
Sources:
Jamie Oliver’s Version of This soup
This looks and sounds delicious Denise! I’ve been looking to try new soup recipes, and this is definitely being added to my list 🙂
Thanks, Riz! It is quite delicious. I hope that you enjoy it 🙂 Thanks for your comments.
One of the best things about butternut squash soup is that it can be made almost year-round! No one gets tired of it!! Caramelizing the pears adds a ton of flavour to this soup, too. Great recipe!
Isn’t it true, Elaine! I use butternut squash throughout the year for so many dishes in addition to soups. It is so versatile a vegetable with a texture that cannot be beaten. Thanks so much for your kind comments – I truly appreciate it.
Amazing combination! Butternut squash soup is already an awesome soup, but paired with the pear makes it outstanding. Agree on roasting the squash and pear before, it really makes a difference.
Thank you so much, Nicoletta! I think you will love trying this recipe. It can easily be made vegetarian by switching the chicken broth to vegetable broth, too. 🙂
Butternut squash is one of my favorite veggies so I’m always looking for new ways to enjoy it! Also those cheese croutons look so tasty – I could just eat those by the handful!
I definitely could eat handfuls of those cheese croutons, too, Charlotte! They pair very well with the roasted squash and caramelized pear. I hope you have a chance to try this! Thanks for your comment.
I love butternut squash soup, but I love even more, your addition of roasted pears. How delicious this soup sounds, and the texture is so silky. I must try this recipe in the fall when the pears are ripe. Yum!
This soup is definitely a keeper, Colleen. It is lovely served to company as it is so elegant in texture and taste. I know you will like it! The little one would love it, too! 🙂 Thanks so much!