Seaside Resort Menu: Roasted Butternut Squash Soup with Apple Pear Compote

Puréed, roasted squash becomes naturally creamy without adding fat-laden dairy to this satisfying winter comfort food.


| January/February 2006





Roasted Butternut Squash Soup with Apple Pear Compote
Serves 8 to 10

Puréed, roasted squash becomes naturally creamy without adding fat-laden dairy to this satisfying winter comfort food. (You can substitute pumpkin for butternut squash for equally delicious results.) The compote provides a dash of fruity flavor; pears should be firm but not overripe.

Soup

1 butternut squash (2 to 3 pounds)
1 tablespoon vegetable oil
1 large onion, coarsely chopped
1 large carrot, peeled and sliced into 1/4 -inch pieces
6 cups low-fat chicken or vegetable stock
2 tablespoons fresh sage, finely chopped
pinch salt
pinch pepper

1. Preheat oven to 350 degrees.

2. Cut butternut squash in half and remove seeds with a large spoon. Place it cut side down on a lightly oiled baking sheet and bake for 40 to 50 minutes, or until the flesh is very soft.





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