Butternut Squash and Pear Soup with Balsamic Glaze and Roasted Almonds

by

This is one of the first recipes I pull out as fall begins. Nothing says fall more to me than the combination of butternut squash and warm spices. The pears add sweetness and structure, while the squash makes this soup velvety smooth. Adding the balsamic glaze brings a balance of acidity with a touch of sweetness. Toasted chopped almonds give texture and that roasted toasted cozy fall feel. If you’re feeling extra festive add some dried cranberries for that all-around fall feel. 

Butternut Squash and Pear Soup with Balsamic Glaze and Roasted Almonds 

Serves 4
Prep: 20 min
Cooking: 25 min 
Total: 45  min
Beginner   

Ingredients: 

Soup:

4 Cups of butternut squash, cubed (about 2 squashes)

3 Cups of Bartlett pears, cubed (about 3-4 pears)

1 Leek, thoroughly washed and chopped 

4 Shallots, diced 

2 Cloves of garlic, minced  

1 ½ Quarts of chicken stock 

2 Tbsp. olive oil 

4 Green onions, sliced 

½ tsp. cinnamon 

½ tsp. nutmeg 

Salt, TT

Black, pepper TT

Glaze and topping:

2 Tbsp. honey

½ Cup of balsamic vinegar 

Pinch of salt 

¼ Cup of unroasted whole almonds, toasted in pan over low heat 3-5 minutes, cooled, and chopped

Method Of Prep: 

  1. Clean and prep all produce.
  2. Heat a large stock pot on medium high heat.
  3. Add olive oil and heat. Add in garlic, shallots, and leeks.
  4. Sauté until shallots are translucent, about 5-8 minutes.
  5. Add in butternut squash and chicken stock.
  6. Bring to a boil.
  7. While the soup is boiling, work on the balsamic glaze. Heat a small pot on medium heat.
  8. Add honey and balsamic vinegar.
  9. Simmer until reduced to a syrup, and add a pinch of salt.
  10. Check on the boiling squash. Boil for 15 minutes or until it is tender and cooked through.
  11. Add in pears, cinnamon, and nutmeg and simmer for 5 minutes.
  12. While simmering, toast almonds. Heat a small sauté pan on low heat.
  13. Add almonds and stir frequently to prevent burning and ensure even toasting.
  14. Cool down and set aside.
  15. Add salt and pepper to the soup mix and blend with an immersion blender or high-speed blender until velvety smooth.
  16. Taste and adjust seasonings as needed.
  17. Serve with fresh green onion, a drizzle of balsamic glaze, toasted almond pieces, and fresh black pepper. 

                 

Nutrition Facts:
Calories- 411
Carbs- 84 g
Protein- 7.4 g
Fat- 8 gÂ