Steps to Make Gordon Ramsay Roasted Butternut Squash and Pear Soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted butternut squash and pear soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Butternut Squash and Pear Soup is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Butternut Squash and Pear Soup is something that I have loved my entire life. They’re fine and they look wonderful.

In a Dutch oven, saute onion in oil until tender. Stir in the broth, pears and squash. Roasted Butternut Squash and Pear Soup is velvety smooth soup with caramelized butternut squash, pears and a spicy sweet ginger kick! Two of my favorite fall ingredients are butternut squash and pears.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted butternut squash and pear soup using 9 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Roasted Butternut Squash and Pear Soup:

1. Prepare 1 Butternut Squash , medium-sized
2. Get 2 Pears
3. Make ready 6 Sage Leaves , dried
4. Make ready 1/2 Yellow Onion , small - sized Thinly Sliced
5. Get 1 Clove Garlic , small - sized , chopped
6. Take 4 Cups Chicken Broth
7. Take Black Pepper
8. Make ready Salt
9. Make ready Olive Oil

Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper. Add the flesh of the roasted butternut squash and the pear and stir.

Instructions to make Roasted Butternut Squash and Pear Soup:

1. Preheat the oven to 400F.
2. Peel the squash, remove the seeds and membrane. Cut squash into 2″ chunks.
3. Peel and core the pears. Cut into quarters.
4. Toss the squash and pears with olive oil, salt, pepper, and sage. Place in roasting pan.
5. Roast the squash and pears in the preheated oven for about 45 minutes, until they are very soft.
6. In a pan, heat some olive oil.
7. Add the diced onion and garlic.
8. Cook, stirring occasionally, until the onion is transparent, about 5-7 minutes.
9. Working in batches and filling the blender no more than halfway full, place in the blender some of the roasted squash and pear, onion and garlic, and chicken stock. Pour into a large soup pot.
10. Puree the rest of the ingredients in batches until smooth.
11. Heat through and serve.

Add the fresh thyme, ginger, coriander, nutmeg, salt and pepper. Add the flesh of the roasted butternut squash and the pear and stir. Add the chicken (or vegetable) broth and let the soup come to a boil. Cut your butternut squash in half. Remove the seeds and strings and set them aside for just a moment.

So that’s going to wrap it up for this exceptional food roasted butternut squash and pear soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!