Butternut Squash & Pear Soup with Rosemary Croutons

Okay so the soup I mentioned last week? This is it. And you need to stop what you’re doing and make it right now (it’s an order). My cousin and I found the recipe and whipped it up on a whim last Saturday. At the time I had no intentions on sharing it with you guys; that is, until we took our first bite. I immediately scooped some into a container so that I could style it and photograph it the next day for you guys (I know. The life of a blogger. I judge me too). But seriously – it’s SO damn good. And I’m willing to be weird for the sake of a really awesome post.

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Butternut Squash & Pear Soup with Rosemary Croutons

2013-11-13 16:51:43

Serves 6

The best fall soup you'll ever have

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Prep Time

15 min

Cook Time

25 min

Prep Time

15 min

Cook Time

25 min

176 calories

24 g

7 g

9 g

1 g

2 g

172 g

79 g

13 g

0 g

7 g

Nutrition Facts

Serving Size

172g

Servings

6

Amount Per Serving

Calories 176

Calories from Fat 81

% Daily Value *

Total Fat 9g

14%

Saturated Fat 2g

8%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 7mg

2%

Sodium 79mg

3%

Total Carbohydrates 24g

8%

Dietary Fiber 4g

18%

Sugars 13g

Protein 1g

Vitamin A

2%

Vitamin C

13%

Calcium

4%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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FOR THE SOUP

1. 3 Tbs. oil
2. 2 medium onions, diced
3. 1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4. 4 pears, peeled and chopped into roughly 1-inch pieces
5. Chicken stock (enough to cover)
6. 1 sprig rosemary
7. 2 Tbsp. heavy cream
8. Sea salt & freshly ground black pepper, to taste
9. Optional: a pad of brie & sriracha

FOR THE CROUTONS

1. 1 slice bread
2. 1/2 tsp. dried rosemary
3. Olive oil
4. Sea salt

FOR THE SOUP

1. 1. In a large pot, heat your olive oil and add onions. Cook for 4-5 minutes, until transluscent.
2. 2. Add squash and pears, cook for 4-5 minutes until they begin to soften.
3. 3. Pour in your chicken stock (enough so that everything is submerged)
4. 4. Add a sprig of rosemary and bring to a simmer.
5. 5. Cook until squash is tender, 18-20 minutes.
6. 6. Remove rosemary and puree with an immersion blender.
7. 7. Add cream & season.
8. 8. Serve with 2-3 rosemary croutons, a pad of brie, & sriracha (to cut the sweet, if you desire).

FOR THE CROUTONS

1. 1. Preheat your oven (or toaster oven!) to 400 F.
2. 2. Slice your bread in 1/2" long strips.
3. 3. Drizzle with olive oil, rosemary & sea salt.
4. 4. Bake for 10 minutes, or until bread becomes toasty and crispy.

By Lark & Linen

Adapted from Dave Lieberman

beta

calories

176

fat

9g

protein

1g

carbs

24g

more

Adapted from Dave Lieberman

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/