Roasted Acorn Squash and Pear Soup
This comforting and creamy soup features a delightful blend of roasted acorn squash, sweet pears, and savory herbs. The velvety texture and warm, autumnal flavors make it a perfect choice for cozy gatherings.
Instructions
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1
Preheat the oven to 375°F. In a large bowl, combine the peeled and cubed acorn squash, chopped pears, sliced celery, and finely chopped onion. Toss with the melted butter, dried thyme, salt, dried sage, and pepper until well coated. Transfer the mixture to a greased shallow roasting pan and roast for 1-1/4 hours, stirring occasionally, until the squash is tender.
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2
Allow the roasted vegetable mixture to cool slightly, then transfer it to a food processor. Process the mixture in batches with the chicken broth until smooth and creamy. Pour the pureed soup into a Dutch oven and heat through, stirring occasionally, until warmed.
Nutrition Information
Per serving (based on 4 servings)
Nutrition information is automatically calculated and should be considered an estimate.
