Roasted Butternut Squash and Pear Soup

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Recipe bydjdrysdale

Categories:
- Autumn
- Healthy
- Soup
- Squash

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Ingredients:

2 firm pears (such as Anjou), peeled, cored, and chopped into 1-inch chunks
1 small butternut squash, peeled, seeded, and chopped into 1-inch chunks
2 tsp olive oil, divided
1 small yellow onion, finely diced
pinch each sea salt and freshly ground black pepper
3 cups low-sodium chicken or vegetable broth
1/4 cup low-fat plain yogurt for garnish, optional
1 tbsp pumpkin seeds to garnish, optional
Pinch fresh grated or ground nutmeg for garnish, optional

1. Preheat oven to 400F. In a roasting pan, combine pears and squash. Drizzle with 1 1/2 tsp olive oil, toss to coat, then spread out to cover bottom of pan, allowing for some overlap. Roast in oven, uncovered, until squash begins to brown and soften, about 20 minutes. Remove from oven and set aside.

2. Meanwhile, in a large saucepan, heat remaining 1 1/2 tsp oil on medium. Add onion and sprinkle with salt and pepper. Sauté until onion is softened and golden in colour, 3 to 4 minutes. Add pear-squash mixture and broth and bring to a boil. Reduce heat and simmer for 15 minutes.

3. Using a hand blender, purée mixture until smooth, about 45-60 seconds. Garnish each serving with yogurt, pumpkin seeds, and nutmeg, if desired.