Roasted Butternut Squash and Pear Soup

Tonight my best friend came over and we made this delicious soup! It's like Tomato soup's older, more sophisticated, and more delicious big brother!

Not only is it healthy, but it is soooo good! I used ground thyme and ginger... but I bet the real stuff would make it even better!

Roasted Butternut Squash and Pear Soup
Shared by: Julie Brown
3 Points Per Serving

1 large or 2 small butternut squash, 3-4 pounds total

1 tablespoon vegetable oil

2 cups chopped onion

1 chopped shallot, about 2 tablespoons

1 tablespoon chopped fresh ginger

1 fresh jalapeno, seeded and chopped, about 1 tablespoon

1 1/4 teaspoons salt

1/4 teaspoons black pepper

2 ripe pears, peeled, cored and cut into chunks, about 2 cups

6 cups reduced-sodium chicken broth

1 tablespoon honey

1 teaspoon fresh thyme

1/4 cup heavy cream

1. Roast squash: Preheat oven to 400ºF. Cut squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into pan and roast for 45 minutes or until squash is tender when pricked with a fork. Remove from oven and allow to cool. (This step may be done the day before preparing the soup).

2. Prepare soup: remove seeds and peel from roasted squash. Place cooked squash in a medium bowl and mash coarsely. Set aside. In a 6 quart saucepan, heat oil and add onion, shallot, ginger, jalapeno, salt and pepper. Cook over medium-high heat until onion is soft and begins to turn light brown, about 10 minutes. Add pears and cook another 5 minutes. Measure three cups of cooked, mashed squash and add to the saucepan. Stir in broth, honey and thyme and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Puree in batches in a blender or food processor, then return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm.

Makes 9 Cups

Calories: 169; fat 6 gm; protein 4.3 g; carbohydrates 30 g; fiber 6.7 g; sodium 381 mg; cholesterol 12 mg.

From pg 166 of the October 2000 edition of Country Living magazine.