Roasted Pear and Delicata Squash Soup with Parmesan Croutons
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
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: usapears.com
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.