An easy fuss-free recipe, and must-have appetizer for Thanksgiving! It is the perfect mix of sweet and savory and definitely hits the spot when it comes to fall flavor.
- 1 butternut squash, halved and seeds reserved
- 2 ripe pears, cored and diced
- 1 large white onion, roughly chopped
- 4 small garlic cloves
- 1-quart low-sodium vegetable broth
- 1/2 tablespoon fresh sage, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
- Salt and black pepper, to taste
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat. Remove the seeds from the butternut squash and set them aside in a bowl.
- Place the butternut squash cut side up onto a lined baking sheet, along with the pears, onions, and garlic. Place into the oven for 55-60 minutes, carefully flipping everything halfway through.
- As the vegetables roast, prepare the butternut squash seeds. Line another baking sheet with parchment paper or a silicone baking mat. Thoroughly rinse the seeds with water, and remove any strings or bits of squash. Pat them dry with a clean kitchen towel and place them on the prepared baking sheet. Place them into another rack of the oven with the vegetables and roast the seeds for 5-6 minutes, or until they start to pop. Cool the seeds completely before serving.
- Once the vegetables are roasted, allow them to cool for 15 minutes, or just until the squash is easy to handle. Once cooled, use a large spoon to scoop the flesh of the butternut squash out of the skin and place it into a high-speed blender. Discard the skin. Add in the remaining roasted vegetables along with the vegetable broth and blend until smooth.*
- Pour the soup into a medium pot, and stir in the sage and thyme. Season it with salt and pepper to taste and heat until warm.
- Serve with a sprinkle of the roasted squash seeds and fresh herbs.
- If all of the vegetable broth doesn’t fit into the high-speed blender, set aside the excess and pour that into the pot with the blended mixture.
- Category: Soup, Side, Thanksgiving