Roasted Butternut Squash and Pear Soup with Gorgonzola
Roasted Butternut Squash and Pear Soup with Gorgonzola
Say farewell to dull soups! This Roasted Butternut Squash and Pear Soup with Gorgonzola offers a deliciously comforting experience that’s sure to warm you up.
This soup embodies comfort! The natural sweetness of roasted butternut squash harmonises beautifully with juicy pears, while sharp Gorgonzola adds an elegant twist. Ideal for crisp evenings or as a delightful starter for festive gatherings, this soup is quick to prepare and certain to impress your guests. For the full recipe with ingredient measurements, scroll down or click the ‘Jump to Recipe’ button.
Simple Yet Savoury Ingredients
Crafted with just a handful of ingredients, this soup creates a delightful harmony. Roasted butternut squash brings natural sweetness, while ripe pears provide a lovely texture.
Aromatic shallots contribute gentle sweetness and depth, enhancing the overall flavour profile. Fresh sage, with its distinctive earthy and slightly peppery notes, elevates the dish to new heights. Known for its culinary versatility, sage pairs beautifully with both sweet and savoury ingredients, making it the perfect herb for this comforting soup. Its fragrant aroma and robust flavour add warmth that resonates throughout the bowl.
Prepare to roast these fresh ingredients for a deliciously comforting soup!
A splash of cooking cream creates a luxuriously smooth finish, enriching the dish. To elevate your bowl further, garnish with a drizzle of olive oil, a swirl of cream, and crumbled Gorgonzola.
Gorgonzola, a type of blue cheese known for its creamy texture and bold, tangy flavour, provides a rich, salty contrast to the sweetness of roasted squash and pears. This luxurious cheese not only enhances the soup's flavour but also adds a touch of sophistication, making each bowl a deliciously satisfying experience.
Effortless Steps to Butternut Squash and Pear Soup
Creating this soup is a breeze! Start by roasting the butternut squash, pears, and shallots until tender and caramelised.
Ready to roast! These fresh ingredients will create a comforting soup.
Once roasted, scoop the flesh of the squash and pears into a blender.
Scoop out the goodness! This roasted butternut squash is ready to add to the soup.
Add the roasted shallots, a generous splash of cooking cream, and vegetable stock.
Creamy enhancement! Cooking cream will elevate the soup's texture and flavour.
Blend until you achieve a silky-smooth consistency that showcases the rich colour and texture of the soup.
Perfectly blended! This soup is a creamy dream come true
Taste your creation and adjust the seasoning as needed for the perfect flavour. After finding the right balance, transfer the soup to a pot for gentle heating before serving.
Enjoy a comforting bowl of Roasted Butternut Squash and Pear Soup, beautifully garnished with Gorgonzola and served alongside crusty bread.
The complete recipe with detailed steps is available below, so scroll down for all the specifics.
Tailoring Your Soup Experience
Feel free to customise this recipe! Swap Gorgonzola for feta or goat cheese if you prefer a milder flavour. If you have extra vegetables on hand, like carrots or sweet potatoes, feel free to add them for added nutrition and taste. Leftover soup can be stored in the fridge for up to three days and also freezes well—just skip the Gorgonzola and add it fresh when serving.
Prep Time: 10 minsCook Time: 35 minsTotal Time: 45 mins
Servings4
Best Season
Fall, Winter
Description
Get ready to dive into a bowl of pure autumn bliss with this Roasted Butternut Squash and Pear Soup with Gorgonzola! The natural sweetness of roasted butternut squash and caramelised pears is perfectly balanced with aromatic sage and a dash of nutmeg. The velvety texture is taken to the next level with a swirl of cream, while crumbled Gorgonzola adds a punch of bold, tangy flavour. Topped off with a sprinkle of chilli flakes for that irresistible kick, this soup is a showstopper that’ll have you going back for seconds. Serve it with warm, crusty bread and enjoy a cosy, indulgent meal that tastes like a hug in a bowl!
Ingredients
For the soup:
1 butternut squash (halved, deseeded)
2 pears (halved, deseeded)
2 shallots (peeled, halved)
2 sprigs sage (leaves only)
Salt & pepper (to taste)
1/2tsp nutmeg
2tbsp olive oil
150ml single cream (cooking cream)
100ml vegetable stock
For garnish:
Olive oil
Single cream
Chilli flakes
Gorgonzola, crumbled
Sage leaves
Instructions
Preheat the oven to 200°C (fan).
Score the butternut squash halves and place them on a baking tray along with the pear halves, shallots, and sage leaves. Season with salt, pepper, and nutmeg, then drizzle with olive oil.
Roast for 30-35 minutes, or until the butternut squash is soft and tender.
Once roasted, scoop out the flesh of the butternut squash and pears. Transfer them, along with the shallots and sage leaves, into a food processor.
Add the cooking cream and vegetable stock, then blitz until smooth. Transfer the soup to a pot, adjust the seasoning, and bring it to a gentle boil. (Alternatively, you can blend it directly in the pot using an immersion blender.)
Serve hot, garnished with a drizzle of olive oil, a swirl of cream, crumbled Gorgonzola, and a sprinkle of chilli flakes. Enjoy with crusty bread on the side!
Blending options: If you don’t have a food processor, an immersion blender works perfectly to blend the soup directly in the pot. Just ensure the ingredients are soft enough for smooth blending.
Customise the texture: If you prefer a thinner soup, simply add more vegetable stock until you reach your desired consistency.
Garnish ideas: For an extra flavour boost, top with crispy-fried sage leaves or toasted pumpkin seeds.
Pears: Use ripe but firm pears for the best balance of sweetness and texture.
Gorgonzola swap: If you’re not a fan of Gorgonzola, you can substitute it with other blue cheeses like Roquefort or Stilton, or even a milder cheese like feta or goat’s cheese for a creamier finish.
Vegetable stock: For a richer flavour, feel free to use homemade vegetable stock, or swap it for chicken stock if you don't need the dish to be vegetarian.
Serving suggestion: This soup pairs beautifully with crusty bread.
