Defeat Diabetes Foundation 150 153rd Ave, Suite 300 Madeira Beach, FL 33708
Roasted Pear and Winter Squash Soup with Parmesan
Courtesy of Pear Bureau Northwest
This rich and sweet soup is perfect for a fall day.
Number of servings: 6
2 pounds delicata squash or butternut squash, cut in
half lengthwise and seeded
2 tablespoons olive oil
2 firm but ripe Anjou or Bartlett pears, cut in half lengthwise and cored
4 cups canned low-sodium chicken broth
½ cup heavy (whipping) cream
¼ teaspoon freshly grated nutmeg
1 tablespoon sugar
Salt and freshly ground pepper
2 cups ½-inch cubes of French or rustic white bread,
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
Preheat the oven to 350 degrees F.
Brush the flesh of
the squash and pears with olive oil and place, cut side down, on a rimmed
Roast until tender when pierced with a fork, about 30 to 35
Use a spoon to scrape out the flesh of the squash and pears, and put
in the work bowl of a food processor fitted with a metal blade.Discard the
Puree until smooth.
Add 1 to 2 cups of the chicken broth and continue
processing until smooth.
Put this mixture in a 3 ½-to 4-quart saucepan, add the
remaining chicken broth, cream, nutmeg, and sugar.
Bring to a boil, and
then reduce to a simmer and cook for 10 minutes.
Add salt and pepper to taste.
Place the bread cubes in a large mixing bowl.
olive oil over
Add the Parmesan, and toss the bread cubes until thoroughly
Spread in an even layer on a rimmed baking sheet and bake until toasty
brown, about 10 to 12 minutes.
Set aside until ready to serve.
When ready to
serve, ladle the soup into a warmed soup tureen or individual soup bowls,
garnish with the croutons, and serve immediately.