Feast on Sumptuous comfort food on cold winter days! The trees are bare and the temperatures are in the minus degrees. It’s the heart of January and the air is definitely frosty. Time to enjoy cuddling up in warm sweaters and spending toasty evenings in front of a roaring fire! It’s a perfect time to whip up a pot of delicious Roasted Butternut and Pear Soup.
Feast Your Eyes! Executive Chef, Cory Marks has graciously shared his special recipe for you. Cory’s soup is also great for entertaining as a first course before dinner or served in shot glasses as a soup sipper for a cocktail party.
Chef Cory’s Signature Roasted Butternut Squash and Pear Soup [pinterest]
- 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
- 3 Pears peeled, seeded and quartered
- 2 Tablespoons Olive Oil
- 1 tablespoon kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
- 3 cups chicken or vegetable broth
- ¼ cup brown sugar
- 1 teaspoon minced fresh garlic
- ¼ cup whipped cream (optional)
- ¼ cup chopped chives
Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little Olive oil and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, brown sugar and garlic and pears. Place over medium heat and bring to a boil. Reduce heat and simmer, approximately 25 to 30 minutes. Using a stick blender, puree the mixture until smooth. Return to a low simmer and season with the remaining salt, pepper.