Roasted Squash And Pear Soup
- 1 large butternut squash, peeled, seeded and chopped in 2-inch pieces
- 4 ripe pears, peeled, seeded and cut in 4 wedges each
- 1 tbsp canola oil
- generous sprinkle of salt
- generous grinding of black pepper
- 2 tbsp butter
- 1 large onion, chopped finely
- 1 stalk celery, chopped finely
- 1 carrot, peeled, chopped finely
- 1 bay leaf
- 1 sprig thyme
- 4 cups chicken or vegetable stock*
- 4 cups fresh pressed apple cider*
- juice and zest of 1 lemon
- 1/2 to 3/4 cup sharp cheddar cheese
- Preheat oven to 400F.
- Toss the squash and pears in canola oil. Season with salt and pepper the spread in a single layer on a rimmed baking sheet. Roast for 40 to 50 minutes, turning once half way through. The squash and pears should be tender and beginning to caramelize.
- In a large saucepan, melt the butter over medium heat. Add the onion, celery, carrots, bay leaf and thyme. Saute gently until the vegetables are soft, about 5 to 10 minutes depending on how big you cut the vegetables. Add the roasted squash and pears.
- Add the stock and apple cider. Increase the heat and bring the soup just to a boil. When the liquid reaches a boil, reduce the heat and simmer the soup for 20 to 30 minutes. Remove the bay leaf and thyme. Stir in the lemon zest and juice.
- In batches, transfer the hot soup to a blender and puree until velvety smooth. (An immersion blender or food processor won't get the soup smooth enough. I tried.)
- Serve with a generous sprinkling of sharp cheddar cheese to balance out the sweet.
- * If the soup is too sweet for you, alter the liquid ratio to 5 cups stock and 3 cups cider or even 6 cups stock and 2 cups cider.
butternut squash, canola oil, generous, generous grinding of black pepper, butter, onion, celery, carrot, bay leaf, thyme, chicken, apple cider, lemon, cheddar cheese
Taken from www.epicurious.com/recipes/member/views/roasted-squash-and-pear-soup-50101969 (may not work)