Roasted Pear and Butternut Soup

An elegant, velvety butternut squash soup you can dress up for the fanciest of dinner parties or simply in a mug with some crackers.

Roasted Pear and Butternut Soup
Recipe type: Entree
  • 2 ripe pears, peeled, quartered and cored
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  • 2 medium tomatoes, cored and quartered
  • 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
  • 2 cloves garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 4 cups vegetable broth, or reduced-sodium chicken broth, divided
  • ¼ cup cream, yogurt or sour cream
  1. Preheat oven to 400 °F.
  2. Combine pears, squash, tomatoes, leek, garlic, oil, ¼ teaspoon salt and pepper in a large bowl; toss to coat.
  3. Spread evenly on a large rimmed baking sheet.
  4. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes.
  5. Let cool slightly.


Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.