Roasted Pear and Butternut Squash Soup

I think I just came across the best butternut squash soup recipe EVER! :) For once, I did nothing to change the recipe! It was that good. The only thing I left out was the recommendation to sprinkle cheese on top of the soup. For me, cheese plus butternut squash is just screaming NOOOOOO! Also, this recipe served 8 not 6. (See original recipe here!)

Ingredients:

2 ripe pears, peeled, quartered, cored

2 pounds butternut squash (pre-peeled, seeded, and cut into chunks)

2 medium tomatoes cored and quartered

1 large leek halved length-wise and then sliced

2+ cloves garlic, diced (to taste!)

2 tbsp extra-virgin olive oil

1/2 tsp salt

black pepper (to taste)

4 cups lower sodium vegetable broth

1 tbsp sliced scallion greens

Directions:

1. Preheat oven to 400 degrees.

2. Combine pears, butternut squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl.

3. Spread evenly onto 2 large rimmed baking sheets.

4. Roast for about 45-50 minutes or until vegetables are soft and tender; be sure to stir occasionally.

5. Puree half the vegetables and 2 cups of broth in a blender until smooth. Pour into a large pot.

6. Repeat with the second bunch.

7. Heat on low heat for about 10 minutes or until the soup is warm and bubbling.

8. Spoon into bowls. Garnish with scallions. Serve and enjoy!

Sliced Pears!

Sliced Tomatoes!

Pre-cubed Butternut Squash!

Sliced Leeks!

Vegetables ready to be roasted!
Somehow, I forgot to take a picture of the final product. Trust me! It was that good! :)