Welcome to the new Forty*Chestnuts! We’re kicking off this Fall with a new design to help you find more great recipes! We’d love to share with you a very simple and healthy recipe to add to your culinary repertoire.
There’s an excitement and anticipation that comes with eating seasonally. For the past few weeks, I’ve been waiting for the first winter squashes to appear at the market so I can take full advantage of them over the coming months. Spaghetti squash, acorn squash, and our favorite butternut squash. Butternut squash in particular, with it nuttiness and richness of flavor, is a versatile vegetable that pairs well with savory and sweet flavor profiles. We’ve used it in the past in a dish braised with chicken. We’ve also just eaten it by itself baked with a bit of cinnamon and brown sugar. Today, we’ve made it into a soup that’s perfect for the start of Fall.
This is one of the easiest soups we’ve made. So if you need an easy soup that’s sure to be loved, then try out this recipe. We added some pear to this soup to add a bit of sweetness to cut the nuttiness of the squash. Apples would be a good substitute for the pears, if you wish.
- 4 tbsp butter
- 1 onion, diced
- 1 medium butternut squash, peeled and cut into 2″ pieces
- 2 pears, peeled and quartered
- 2 garlic cloves, crushed
- 4 cups chicken stock
- 1 sprig rosemary
- salt and black pepper
- olive oil
- Preheat the oven to 400F.
- Toss the squash and pears with olive oil, salt, pepper, garlic and rosemary. Spread on roasting pan.
- Roast the squash and pears in the preheated oven for about 45 minutes, until they are soft.
- In a pan, heat some olive oil.
- Add the onion and cook, stirring occasionally, until it is transparent, about 5-7 minutes.
- Working in batches and filling the blender no more than halfway full, place in the blender some of the roasted squash mixture, onion, and chicken stock. Pour into a large soup pot.
- Puree the rest of the ingredients in batches until smooth.
- Heat through and serve.
If you have an immersion blender, place the roasted squash and pears and cooked onion and garlic into a large soup pot and puree while adding the chicken stock in batches.
Based on how thick or thin you want the soup to be, adjust the amount of chicken stock accordingly.
It doesn’t matter what type of pears you used. We used 2 Bartlett pears. We’ve also made this recipe using apples instead of pears. We used Gala apples and the soup actually turned a bit sweeter with the apples!