Description
This creamy roasted squash soup combines the natural sweetness of butternut squash and pears with a rich blend of aromatic spices. Topped with crispy homemade croutons, it makes a comforting starter or light meal perfect for cool autumn evenings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
2. Toss cubed squash and pear quarters with 2 tbsp olive oil, salt, and pepper; spread in a single layer and roast 30–35 minutes, flipping halfway
3. Meanwhile, toss bread cubes with remaining olive oil, salt, and thyme; spread on a second baking sheet and roast 10–15 minutes until golden and crispy
4. In a large pot, sauté chopped onion and garlic over medium heat until translucent
5. Add roasted squash and pears to the pot, pour in broth, and bring to a simmer
6. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender
7. Stir in nutmeg and cream or non-dairy milk, adjust thickness with extra broth, and season with salt and pepper
8. Ladle soup into bowls and top each with a handful of homemade croutons
9. Garnish with extra thyme leaves or a drizzle of olive oil before serving
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 400
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 3
- Cholesterol: 5
Keywords: fall soup, roasted squash soup, pear soup, croutons, autumn recipes, butternut squash, comfort food