Roasted Butternut Squash and Pear Soup

Soup is a beautiful and rememberable dish that leads to the a remarkable finish, namely the main dish. Soup often gets forgotten, but this make your Thanksgiving soup one to remember. Instead of large bowls, aim to pour the soup into highball glasses or miniature bowls.

Ingredients:

• 2 pears, peeled, quartered
• 2 pounds butternut squash, peeled, seeded and cut into chunks
• 2 tomatoes, cored and quartered
• 1 leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
• 2 cloves garlic, peeled and crushed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Freshly ground pepper
• 4 cups vegetable broth, divided
• Nonfat sour cream, for garnishing
• 1 tablespoon thinly sliced fresh chives

 
 
Directions
1. Preheat oven to 400°F.
 
2. Combine pears, squash, tomatoes, leek, garlic, oil, half the salt and pepper into a large bowl; toss to coat. Spread on a large baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool until you can touch it.
 
3. Place half the vegetables and 2 cups broth into a food processor and puree until smooth. Transfer to a saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining salt.
 
4. Cook the soup on medium heat, stirring, until hot. Pour into glasses, top with half a spoon full of sour cream, and add some chives.