Butternut Squash and Pear Soup

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Made this yesterday for the first time. Roasted the butternut squash with olive oil salt & pepper, and added grated fresh ginger. It was SO completely yummy, and made a huge batch. I never would have thought the combination of ingredients would be as good as they were, and I was pleasantly suprised! Already emailed the recipe to my mom & sister. You won't be disappointed!

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The flavor of this soup is excellent, plus it is quick and easy to make. I used precut squash from the produce section to save some time and omitted the cream to save some calories. We did not miss the cream at all, the soup is good enough on it's own. One thing I would change next time is to use less broth as the soup was a little thin (maybe the cream would have helped that, but I really doubt it would have been enough.

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Butternut squash is supposed to be savory... That was however offset by the sweetness of the pears (I used Bartlett pears and the rosemary did nothing to help the flavor. I have a potful of soup I'm debating on serving or throwing away....

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This is a great recipe. I develop the flavors a little more by oven roasting the squash with rosemary, S&P and EVOO at 425 for 30 minutes then I add to the soup pot with the pears. This recipe freezes really well too.

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I made this for Thanksgiving last year and it was a show stopper. I am planning to make it again this year. Can't wait.

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Easy and fantastic, simple enough to add other ingredience to make your own flavor of a very health meal

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Fantastic! Not only was this easy to make but the soup was outstanding. We made extra fortunately and it was requested the next day by all the family! You tasted the squash but the pear gave it a hint of sweetness. Excellent choice!

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My family loved this soup- even my brother, who usually is a very picky eater when it comes to veggies. I also added a tsp of fresh minced ginger. Tasty, delicious, and very easy to make. YUM!

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I absolutely hated this recipe. The onion made it completely inedible. Sorry, chef and sorry bank account.

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Fabulous!!! Unbelievably good. Since it hurts my hands to cut up the squash, I cut them in half and lay them face down in a pan of water and bake them until tender. Then I scoop out all the flesh and discard the seeds. Then I add the squash at the very last and let the whole thing simmer about 15 minutes. I usually just bake the squash the night before I make this recipe and store it in the fridge overnight. Also added a level tablespoon of curry and one of cardamom. I've made 6 batches of this in the last 2 months. Wonderful stuff.