Butternut Squash With Roasted Apples, Pears and Onion Soup Recipe

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Butternut Squash With Roasted Apples, Pears and Onion Soup
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  1. Walnuts - In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
  2. Roasting - Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
  3. Soup Base - In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
  4. Puree - Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
  5. Garnish - Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
  6. Serving - A big bowl of soup - drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
  7. Heaven!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.13 Kcal (1051 kJ)
Calories from fat 119.42 Kcal
% Daily Value*
Total Fat 13.27g 20%
Cholesterol 19.86mg 7%
Sodium 438.32mg 18%
Potassium 773.05mg 16%
Total Carbs 31.09g 10%
Sugars 11.81g 47%
Dietary Fiber 5.16g 21%
Protein 5.03g 10%
Vitamin C 41.4mg 69%
Vitamin A 1.5mg 50%
Iron 1.8mg 10%
Calcium 104mg 10%
Amount Per 100 g
Calories 72.24 Kcal (302 kJ)
Calories from fat 34.35 Kcal
% Daily Value*
Total Fat 3.82g 20%
Cholesterol 5.71mg 7%
Sodium 126.09mg 18%
Potassium 222.38mg 16%
Total Carbs 8.94g 10%
Sugars 3.4g 47%
Dietary Fiber 1.48g 21%
Protein 1.45g 10%
Vitamin C 11.9mg 69%
Vitamin A 0.4mg 50%
Iron 0.5mg 10%
Calcium 29.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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