But...Why is there always a but?
So many soups served in restaurants or sold in markets are full of salt and are often unnecessarily creamy. Another problem for countless people is that many soups are made with chicken or beef broth..and you would never know it! For vegans, vegetarians, and kosher observing folks out there, this is the disappointing truth.
Soup is not the most fun thing to make though because it often requires long cooking times and a hefty amount of stirring. So, when I found this super easy, healthy, and most of all HEARTY roasted pear- butternut squash soup recipe, I hurried to the market to grab the necessary ingredients and started cooking away upon my return home!
This recipe calls for no cream and very little oil, unlike traditionally fat-laden butternut squash soups! Even better, the veggies and fruit in this recipe make it extremely nutritious and the best part is that it is very simple to make!
I have to say, my favorite part of this dish is that to top off the nutritious, pureed goodness of the soup itself, the recipe calls for just a sprinkle of blue stilton cheese crumbled into each bowl. This mere sprinkle creates the perfect accent of deliciously tangy, STRONG creaminess, without at all overpowering the pureness and sweetness of the butternut squash.
Tip: using pre-chopped butternut squash makes executing this dish infinitely easier. I don't know about you, but I am NOT one who enjoys dealing with whole butternut squash. My knife slides everywhere! So, stick to the pre-chopped kind if you'd rather not deal with it at all, like moi! You can find it bagged at Trader Joe's and Whole Foods! Also, this recipe requires pureeing, so a food processor or an immersion hand blender will work perfectly here.
Serve this soup as a wowing starter or pair it with a couple of sides and you have yourself a delish dinner!
 Creamy, crumbled stilton | ||
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