Popular Posts

Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

Tasty Kitcehn Member
Foodista Food Blog of the Day Badge


« Apple Zucchini Bread | Main | Egg, Prosciutto & Tomato Muffins »

Roasted Butternut Squash & Pear Soup

Roasted Butternut Squash and Pear Soup

One of my coworkers brought in a TON of pears and apples from his parents farm in Eastern Washington on Friday...needless to say I've been baking and cooking with them all weekend. So that's your warning, you are going to see a streak of apple and pear recipes. 

Now onto this soup, it cooled down today so I was in the mood for soup and decided to make a spin on my Butternut Squash & Shallot Soup. This time I roasted some pears and onions along with the squash and added in some fun garnishes; pepitas, gorgonzola crumbles and fried sage. That's right, fried sage.

The result, Mr. KMW taking a bite and accusing me of being insane because the soup was so amazing. Yup, my carnivorous husband loved this vegetable and fruit soup. He also declared that he was going to take all the sage leaves from our herb garden and fry it up.


1 medium sized butternut squash, peeled and cut into 1" pieces
2 pears, peeled, cored and cut into 1" pieces
1 medium sweet onion, cut into 1" pieces
3 tablespoons olive oil, divided
1-1/2 teaspoons salt
1-1/2 teaspoons ground black pepper
2 teaspoons, cayenne pepper
3 cups low sodium chicken broth
1 teaspoon garlic powder
sage leaves
crumbled gorgonzola

Preheat oven to 400 degrees.

Place squash, pears and onion on a cookie/baking sheet. Toss well with 2 tablespoons olive oil, salt, black pepper and cayenne pepper. Cook in pre-heated oven for 50 minutes, tossing once while it is roasting.

While squash mixture is cooking, toast pepitas and fry the sage.

Use a small fry pan over medium low heat and cook for about 5 minutes, stirring them around regularly. 

Use the same pan to fry the sage. Add 1 tablespoon oil to pan over high heat. Once oil is very hot add sage to pan and cook for about 20 seconds, flipping leaves halfway through.

Remove squash mixture from oven and let cool for 10 minutes. 

Place squash and pear mixture in blender, add chicken broth and blend until smooth. You can do this in batches if needed.

Add mixture to stove top pan, add garlic powder and cook over medium heat. Taste to see if more salt, black pepper or cayenne is needed. I added a little more cayenne.

Serve and garnish with toasted pepitas, crumbled gorgonzola and fried sage. 

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Related Posts Plugin for WordPress, Blogger...