Roasted Pear and Squash Soup with Parmesan Croutons

Pear Bureau Northwest
  • 6 servings

Ingredients

    • 2 lbs
      (900 g) butternut squash, halved lengthwise and seeded
    • 2 tbsp
      (30 mL) olive oil
    • 2
      firm but ripe Anjou or Bartlett USA Pears, halved lengthwise and cored
    • 4 cups
      (1 L) low-sodium chicken broth
    • ½ cup
      (125 mL) heavy whipping cream
    • ¼ tsp
      (1 mL) freshly grated nutmeg
    • 1 tbsp
      (30 mL) sugar
    • Salt and freshly ground pepper

  • Croutons

    • 2 cups
      (500 mL) cubed French bread (½ inch/1 cm cubes)
    • 1 tbsp
      (15 mL) olive oil
    • 2 tbsp
      (30 mL) grated Parmesan cheese

Instructions

    1. Preheat oven to 350 F (180 C). Brush the flesh of the squash and pears with olive oil and place cut side down on a rimmed baking sheet. Roast 30 to 35 minutes or until tender.
    2. Scrape out the flesh of the squash and pears with a spoon and put in a food processor fitted with a metal blade. Discard the skins. Purée until smooth. Add 1 to 2 cups (250 to 500 mL) chicken broth and continue processing until smooth.
    3. Pour mixture into a saucepan; add the remaining chicken broth, cream, nutmeg, and sugar. Bring to a boil, and then reduce to simmer for 10 minutes. Add salt and pepper to taste.
    4. To make croutons, place bread cubes in a large mixing bowl. Drizzle the olive oil over, add Parmesan, and toss until coated. Spread in an even layer on a rimmed baking sheet and bake 10 to 12 minutes until toasty brown.
    5. To serve, ladle the soup into individual soup bowls and garnish with croutons.