Recipe

Fall Apple-pear Butternut Squash Soup Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 1 month, 4 weeks ago A nice dollop of sour cream when you serve this yummy soup would really be special and go well with the seasonings. An apple-pear is also called an asian pear and is great sliced and eaten cold. Makes a good garnish also. Prep:15m Cook:20m Servings:4	Victoriareg
	asianpear onion squash broth ricotta oil cumin

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Ingredients

1 medium butternut squash cooked, peeled and cubed

2 tablespoons Extra Virgin Olive Oil

Kosher Salt and Freshly Ground Pepper - to taste

1 tablespoon Canola Oil

1 Asian Pear peeled and chopped

1/2 cup Onion diced (fresh)

2 14-oz. cans Chicken Broth

1 cup ricotta cheese

1/8 teaspoon Salt

1 teaspoon Cumin

garmish with cold pear or a few pieces of roasted squash.

Directions

Preheat the oven to 425ºF.

Peel and seed the squash and then cut into small cubes. Place the squash cubes in a bowl and toss them with the olive oil. Place them in a single layer on a baking sheet and season with salt and pepper. Roast in the oven for 10-15 minutes, or until fork tender.

In a large sauce pan, place apple pear and onion with the oil. Cook until tender and caramelized. Set aside. In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and 1/2 the chicken broth. Blend together until smooth. Add remaining ingredients and blend until smooth, but do not over blend. Pour into large saucepan to heat soup. Serve immediately.

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