Roasted Pear and Delicata Squash Soup with Parmesan Croutons

by Brennans Market Admin

Serving Size:Serves 6


Roasted Pear and Delicata Squash Soup

2 pounds delicata squash or butternut squash, cut in half lengthwise and seeded

2 firm but ripe Anjou or Bartlett Pears, cut in half lengthwise and cored

2 Tablespoons Extra Virgin Olive Oil

4 cups canned low sodium chicken broth

1/2 cup heavy whipping cream

1/4 teaspoon freshly grated nutmeg

1 Tablespoon sugar

salt and freshly ground pepper

parmesan croutons:

2 cups 1/2 inch cubes of French or rustic white bread, crusts removed

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoons grated Parmesan cheese, like American Grana

Adapted From:

This velvety smooth soup can be made up to 3 days ahead. Cool and refrigerate, covered; rewarm just before serving. The croutons can be made 2 days in advance. Store in a covered container at room temperature.

For soup: Preheat the oven to 350 degrees.

Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes. Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade. Discard the skins. Puree until smooth.

Add 1 to 2 cups of the chicken broth and continue processing until smooth. Put this mixture in a 3 ½- to 4-quart saucepan, add the remaining chicken broth, cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste. 

For croutons: Place the bread cubes in a large mixing bowl. Drizzle the olive oil over, add Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve. When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.