I’m at the table enjoying the last bit of fall color
and a hayride, courtesy of Royal Stafford’s Hayride Harvest~
My harvest of gray pumpkins is
paired with a few leaves for a pop of color~
And I’m enjoying a visit to the Blacksmith’s Forge,
courtesy Royal Stafford~
One of our favorite fall soups is Roasted Pear and Butternut Squash~ easy and full of flavor, since you roast all the ingredients in the oven and add them to chicken stock!
Roasting the pears and the butternut squash caramelizes their sugars, enhancing their natural sweetness. Balancing the sweetness with a little savory are the leeks, tomatoes, and garlic.
The recipe calls for crumbled Stilton cheese, but any bleu cheese will do. We also enjoy it with some chopped walnuts and a little bacon or crispy prosciutto doesn’t hurt either :)
Roasted Pear-Butternut Soup
~2 pears, peeled, quartered and cored
~2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
~2 medium tomatoes, cored and quartered (I used 3 since mine were small)
~1 large leek, pale green and white parts only, halved lengthwise (I use 2 leeks, it also makes everything easy to remember since all the quantities are two’s :)
~2 cloves garlic
~Extra Virgin Olive Oil
~Salt & Pepper, to taste
~4 cups reduced-sodium chicken stock
~crumbled Stilton or other blue-veined cheese
~Preheat oven to 400 degrees F.
~Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl; toss to coat. Spread evenly on two large rimmed baking sheets. Roast, stirring occasionally, until the vegetables are tender, about 45 minutes. (Don’t be afraid of the charred bits from roasting, that’s added flavor.)
*Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large stock pot. Puree the remaining vegetables and 2 cups broth. Add to the pan.
Cook the soup over medium-low heat, stirring, until hot, about 10 minutes.
*I add the roasted vegetables to my already hot chicken stock in a dutch oven and use my immersion blender. The soup is done in minutes, with no worries that your blender will be exploding hot soup and with MUCH less clean up.
Adjust this recipe to your taste buds or pantry by adding an extra tomato, or pear, and even a couple of additional cloves of garlic since it’s mellow from roasting. You can substitute vegetable stock and add more or less stock, depending on how thick you want your soup. You can also harvest some tiger stripe pumpkins and hollow them out for a bowl~ they’re the right size for an appetizer serving and keep the soup nice and warm!
You can find a printable recipe for the soup, here.
Harvest of Gray Details:
Plates-Royal Stafford Harvest Hayride, The Blacksmith’s Forge/ HomeGoods