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Roasted butternut squash and pear bisqueIt’s soup season. My daughter wanted batches of butternut squash soup for her birthday instead of a cake. I doubled the batch to have smaller servings ready for defrosting on a moment’s whim. We’ve both finished the batches made in prep for October’s WMUR’s Cook’s Corner and we need to make more.

Instead of using apples, I used pears. Cannot wait for Saturday to be here to get the French oven filled with these great fall flavors…

What you need:

  • 1/2 lg butternut squash, peeled and chopped
  • 2 sweet potatoes, peeled and chopped
  • 3-4 pears, peeled and chopped
  • EVOO
  • 4 tbs butter
  • 1/2 lg onion, chopped
  • 4 c chicken stock
  • 1/4 tsp nutmeg
  • 1 c raw whipping cream
  • 3 tablespoons maple syrup
  • Sea salt and freshly ground pepper to taste

What you do:

  • Heat oven to 425°.
  • Line baking sheet with parchment and coat with olive oil spray.
  • Place squash and potato in lg bowl and toss with EVOO.
  • Season with salt and pepper.
  • Place in single layer on baking sheet.
  • Roast for 20-25 min until caramelized begins, turn and add pears.
  • Cook another 10-15 min.
  • Remove from oven.
  • Heat French oven.
  • Melt butter over med-high heat.
  • Add onions and cook 10 min.
  • Add roasted vegetables and cook 5 min.
  • Add 2 c chicken stock and nutmeg.
  • Cook 15 min.
  • Remove from heat.
  • Either use an immersion blender to puree or transfer to blender and return to pot.
  • Add cream and maple syrup.
  • If too thick, add 1/2 c of stock until desired consistency is reached.
  • Season with salt and pepper.
  • Dollop with crème fraiche, mascarpone or sour cream and finely chopped pear, if desired.