The pears add a slight fruity sweetness to this wintery soup, which is colorful, healthful and delicious.
1 medium butternut squash, about 1½–2 pounds
2 pears (Bartlett or Anjou works well)
2 tablespoons butter
2 tablespoons olive oil, divided
1 cup diced leeks, pale green and white parts only
4 cups vegetable stock, or chicken stock
2 teaspoons minced garlic
3 cups cleaned and shredded Swiss chard
Salt and pepper
2 tablespoons pomegranate seeds (arils) for garnish
Preheat oven to 400°.
Line a baking sheet with foil. Cut squash in half lengthwise and remove the
seeds. Peel, halve and core the pears. Place squash and pears cut side down on the
foil-lined pan. Bake about 20–30 minutes, depending on the pears’ ripeness, until
they are soft. Remove pears and continue baking squash an additional 25–30
minutes, until a knife easily pierces the skin.
Remove squash and let cool until you can scoop flesh from squash; reserve flesh.
Heat butter and 1 tablespoon olive oil in a medium Dutch oven. Add leeks and
sauté over low heat until tender, about 10 minutes. Add roasted squash and
pears, along with the stock, raise heat to medium and bring to a … Read More