Since there are so many recipes out there for butternut squash soup, I thought I’d join the party. It is such a seasonal thing, after all. You’ve probably heard the line before …this is the one that you really have to try. Well, it really is. The combination of flavors is unbelievable. Butternut squash, sweet pears, and ripe tomatoes. All roasted to perfection along with sliced leeks, crushed garlic, and fresh sage. If that isn’t enticing enough, just imagine all of that goodness combined with a touch of cream. And topped off with a garnish of fresh chives and crumbled blue cheese.
How great is this? All of the ingredients, except for the broth and cream, are combined in one bowl to be coated with olive oil and seasoned with salt and pepper. Spread it all out on a rimmed baking sheet and let your hot oven do its best to bring out the delicious roasted flavors.
Once the veggies are tender and lightly browned, they are pureed in your blender with some vegetable broth or stock. Two batches will do the trick.
Pour the blended goodness into a dutch oven or very large saucepan. Simmer for about 10 minutes, add the cream, remove from the heat and that’s it!
Top off each serving with a garnish of chopped chives and crumbled blue cheese. Or crumbled goat cheese. Or feta. Maybe add some roasted pumpkin seeds. This is where you can make it your own. This version is vegetarian. If that’s not an issue for you, the vegetable broth can be replaced with chicken broth. And you can add some crumbled bacon to each serving. That wouldn’t be a bad thing.
roasted pear & butternut squash bisque
Inspired by Marie Simmons on EatingWell
Serve with a side salad & crusty bread for a light Autumn meal.
- 2 ripe pears, peeled, cored & quartered (about 18 ounces)
- 1 medium butternut squash, peeled, seeded & cut into 2" chunks (about 2 pounds)
- 2 medium tomatoes, cored & quartered (about 18 ounces)
- 1 large leek, pale green & white parts only, halved lengthwise & sliced (about 7.5 ounces)
- 2 garlic cloves, peeled & crushed
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons kosher salt, divided
- freshly ground black pepper, to taste
- 8 fresh sage leaves
- 4 cups vegetable broth or stock, divided
- 1 cup heavy cream
- 1/4 cup crumbled blue cheese, for garnish
- 1 tablespoon thinly sliced fresh chives, for garnish (or scallion greens)
Preheat oven to 400°F.
Combine pears, squash, tomatoes, sliced leek, crushed garlic, olive oil, 1 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Tuck fresh sage leaves evenly throughout the mix. Roast, stirring occasionally for about 1 hour or until the vegetables are tender and lightly browned. Let cool slightly.
Place half of the roasted vegetables and 2 cups broth in a blender; cover and puree until smooth. Transfer to a dutch oven or very large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the dutch oven or saucepan and stir in the remaining 1/2 teaspoon salt.
Simmer the soup over medium-low heat, stirring, until hot, about 10 minutes. Add the heavy cream and stir until well combined. Check for seasoning. Remove from heat. Divide among 6 bowls and garnish with cheese and chives.