Sunday, September 7, 2014

Roasted Butternut Squash and Pear Soup

It's fall time and you know what that means.. soup season! 
 My soup addiction is hitting me once again with full force. This soup is dairy free, yet creamy and because the ingredients are roasted first, it has a rich flavour to it.  How many times can I say soup in one post? Just go make it okay?


1 butternut squash, peeled, de-seeded and chopped
1 medium onion
2-3 large pears, chopped 
1 tsp fresh rosemary, chopped
olive oil
kosher salt
1-2 cups chicken or vegetable broth


Preheat oven to 400 degrees
Place the squash, onion, pears and rosemary in a glass dish and drizzle with olive oil and kosher salt. Bake for 40-60 minutes or until squash is cooked all the way through. Place in blender and blend until smooth and creamy. Pour in chicken stock until desired consistency is achieved. Pour into bowls and top with more fresh rosemary, sour cream, or homemade croutons. Enjoy - Alex 


  1. Haha Thought you might like this one Barb! :)

  2. Yeah this soup was so delicious, I just couldn't stop eating it! Thanks for the lunch!