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Soup
American
2 servings
15 minutes
30 minutes
1 medium Butternut Squash cooked, peeled and cubed
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper, to taste
1 tablespoon canola oil
1 Asian Pear, peeled and chopped
1/2 cup onion, diced (fresh)
2 (14 ounces) cans chicken broth
1 cup cottage cheese or ricotta cheese
1/8 teaspoon salt
1 teaspoon cumin
Preheat the oven to 425ºF.
Peel and seed the squash and then cut into small cubes. Place the squash cubes in a bowl and toss them with the olive oil.
Place them in a single layer on a baking sheet and season with salt and pepper. Roast in the oven for 10-15 minutes, or until fork tender.
In a large sauce pan, place apple pear and onion with the oil. Cook until tender and caramelized. Set aside.
In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and ½ the chicken broth. Blend together until smooth. Add remaining ingredients and blend until smooth, but do not over blend.
Pour into large saucepan to heat soup. Serve immediately.
