Roasted Pear and Butternut Squash Soup - Tufts Health & Nutrition Letter
Ingredients: 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 r
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionletter.tufts.edu.
Ingredients
- 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)
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