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Butternut Squash & Pear Soup with Rosemary Croutons

butternut-squash-pear-soup_2

Okay so the soup I mentioned last week? This is it. And you need to stop what you’re doing and make it right now (it’s an order). My cousin and I found the recipe and whipped it up on a whim last Saturday. At the time I had no intentions on sharing it with you guys; that is, until we took our first bite. I immediately scooped some into a container so that I could style it and photograph it the next day for you guys (I know. The life of a blogger. I judge me too). But seriously – it’s SO damn good. And I’m willing to be weird for the sake of a really awesome post.

butternut-squash-pear-soup

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Butternut Squash & Pear Soup with Rosemary Croutons
Serves 6
The best fall soup you'll ever have
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
176 calories
24 g
7 g
9 g
1 g
2 g
172 g
79 g
13 g
0 g
7 g
Nutrition Facts
Serving Size
172g
Servings
6
Amount Per Serving
Calories 176
Calories from Fat 81
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 7mg
2%
Sodium 79mg
3%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
18%
Sugars 13g
Protein 1g
Vitamin A
2%
Vitamin C
13%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
FOR THE SOUP
  1. 3 Tbs. oil
  2. 2 medium onions, diced
  3. 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
  4. 4 pears, peeled and chopped into roughly 1-inch pieces
  5. Chicken stock (enough to cover)
  6. 1 sprig rosemary
  7. 2 Tbsp. heavy cream
  8. Sea salt & freshly ground black pepper, to taste
  9. Optional: a pad of brie & sriracha
FOR THE CROUTONS
  1. 1 slice bread
  2. 1/2 tsp. dried rosemary
  3. Olive oil
  4. Sea salt
FOR THE SOUP
  1. 1. In a large pot, heat your olive oil and add onions. Cook for 4-5 minutes, until transluscent.
  2. 2. Add squash and pears, cook for 4-5 minutes until they begin to soften.
  3. 3. Pour in your chicken stock (enough so that everything is submerged)
  4. 4. Add a sprig of rosemary and bring to a simmer.
  5. 5. Cook until squash is tender, 18-20 minutes.
  6. 6. Remove rosemary and puree with an immersion blender.
  7. 7. Add cream & season.
  8. 8. Serve with 2-3 rosemary croutons, a pad of brie, & sriracha (to cut the sweet, if you desire).
FOR THE CROUTONS
  1. 1. Preheat your oven (or toaster oven!) to 400 F.
  2. 2. Slice your bread in 1/2" long strips.
  3. 3. Drizzle with olive oil, rosemary & sea salt.
  4. 4. Bake for 10 minutes, or until bread becomes toasty and crispy.
Adapted from Dave Lieberman
beta
calories
176
fat
9g
protein
1g
carbs
24g
more
Adapted from Dave Lieberman
lark & linen http://www.jacquelynclark.com/
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