Roasted Pear and Butternut Squash Soup



8 medium pears (d’Anjou or Bartlett), peeled and diced
4 cups diced butternut squash (2.5 to 3 lbs squash, peeled, seeded, and cubed)
¾ cup diced red onion
1 tsp garlic, minced
½ tsp dried rosemary
1½ Tbsp extra virgin olive oil
½ tsp kosher salt
1 tsp ground black pepper
32 oz broth (chicken or vegetable)


  1. Preheat oven to 400°F.
  2. Place pears, squash, onion, garlic, and rosemary on a large sheet pan and drizzle with olive oil; season with salt and pepper. Toss gently to combine, then spread out into one layer. Roast in oven for 35 to 40 minutes.
  3. Remove from oven to cool. Place pear-squash-onion mixture into food processor fitted with blade and add enough broth to cover. Process until smooth.
  4. Transfer to a stock pot. Add remainder of broth and mix thoroughly. Simmer soup gently for about 15 minutes and serve.

Yield: 6 (1 cup) servings

Per serving: Calories: 166; Total Fat: 5 g; Saturated Fat: 1 g; Total Carbohydrate: 30 g; Total Sugars: 14 g (Added, 0 g); Dietary Fiber: 6 g; Protein: 5 g; Sodium: 437 mg; Potassium: 611 mg; Calcium: 68 mg; Vitamin D: 0 mcg; Iron: 1 mg.

(lbs = pounds; tsp=teaspoon; Tbsp=tablespoons; oz=ounces; g=gram(s); mg=milligram(s); mcg = micrograms.)

Recipe and photo courtesy of Produce for Better Health Foundation ( in partnership with Stemilt Growers.


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