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Roasted Butternut Squash and Pear Soup
I’ve altered this a bit from Philippe’s original version, which includes apples and a Walnut Cilantro Pesto (check it out in the recipe archives). To make this recipe special, garnish the top of each bowl of soup with additional roasted chiles and diced pears, then drizzle with heavy cream.
- 1 large butternut squash, cut in half, seeds removed
- 1 onion, chopped
- 2 pears, cored and quartered
- 3 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt to taste
- 3 roasted chiles, peeled, seeded and chopped, plus more for
- 4 vegetable bouillon cubes
Preheat oven at 400º F. Toss all ingredients in a baking tray filled with 1 inch of water and bake for about one hour. Scoop out contents of the squash halves, down to the skin. Combine squash with other ingredients and blend, adding water or stock to desired consistency (1-2 cups). Taste for salt and pepper. Serve hot, garnished as desired.
Submitted by Sara and Philippe, TCSA