You never thought you’d describe a soup as bold and adventurous, but that’s exactly what this inspired recipe is! Roasted pear, butternut, garlic, leeks and a special UCOOK spice is beautifully blended together as a soup. Topped with crumblings of blue cheese and crunchy croutons fried in butter & fresh parsley.
Roasted Butternut & Pear Soup
Roasted Butternut & Pear Soup
with herbed croutons & blue cheese crumble
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Blue Cheese
- Butternut
- Butternut Spice
- Croutons
- Danish-style Feta
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Leeks
- Lemon
- Pear/s
- Pears
- Vegetable Stock Sachet
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Blender
Butternut & PEAR
Preheat the oven to 200°C. Spread the Butternut, and the leeks on a roasting tray. Coat in oil, the butternut spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the garlic, and the pear. Roast for the remaining time.
VEGGIE STOCK
Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 of boiling water. To a blender, add the roasted veg, and ½ of the stock. Blitz until a smooth consistency.
CREAMY & ZESTY
Place a pot over medium heat, with the remaining stock, and the blended veg. Simmer until warmed through, 4-5 minutes. Add the feta cheese, the Lemon zest, a squeeze of lemon juice, and seasoning.
CRUNCHY Croutons
Place a pan over medium with a drizzle of oil or a knob of butter. Fry the Croutons with ½ the parsley.
BOWL 'EM OVER
Bowl up the Butternut and pear soup. Top with the croutons, garnish with the parsley, amd crumble over the blue cheese. Finish the soup off with a crack of black pepper. Enjoy!
Butternut & PEAR
Preheat the oven to 200°C. Spread the Butternut, and the leeks on a roasting tray. Coat in oil, the butternut spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the garlic, and the pear. Roast for the remaining time.
VEGGIE STOCK
Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 of boiling water. To a blender, add the roasted veg, and ½ of the stock. Blitz until a smooth consistency.
CREAMY & ZESTY
Place a pot over medium heat, with the remaining stock, and the blended veg. Simmer until warmed through, 4-5 minutes. Add the feta cheese, the Lemon zest, a squeeze of lemon juice, and seasoning.
CRUNCHY Croutons
Place a pan over medium with a drizzle of oil or a knob of butter. Fry the Croutons with ½ the parsley.
BOWL 'EM OVER
Bowl up the Butternut and pear soup. Top with the croutons, garnish with the parsley, amd crumble over the blue cheese. Finish the soup off with a crack of black pepper. Enjoy!
Butternut & PEAR
Preheat the oven to 200°C. Spread the Butternut, and the leeks on a roasting tray. Coat in oil, the butternut spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the garlic, and the pear. Roast for the remaining time.
VEGGIE STOCK
Boil the kettle. Dilute the stock with 600ml [800ml]|#7DA0D7 of boiling water. To a blender, add the roasted veg, and ½ of the stock. Blitz until a smooth consistency.
CREAMY & ZESTY
Place a pot over medium heat, with the remaining stock, and the blended veg. Simmer until warmed through, 6-7 minutes. Add the feta cheese, the Lemon zest, a squeeze of lemon juice, and seasoning.
CRUNCHY Croutons
Place a pan over medium with a drizzle of oil or a knob of butter. Fry the Croutons with ½ the parsley.
BOWL 'EM OVER
Bowl up the Butternut and pear soup. Top with the croutons, garnish with the parsley, amd crumble over the blue cheese. Finish the soup off with a crack of black pepper. Enjoy!
Butternut & PEAR
Preheat the oven to 200°C. Spread the Butternut, and the leeks on a roasting tray. Coat in oil, the butternut spice, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). At the halfway mark, add the garlic, and the pear. Roast for the remaining time.
VEGGIE STOCK
Boil the kettle. Dilute the stock with 600ml [800ml]|#7DA0D7 of boiling water. To a blender, add the roasted veg, and ½ of the stock. Blitz until a smooth consistency.
CREAMY & ZESTY
Place a pot over medium heat, with the remaining stock, and the blended veg. Simmer until warmed through, 6-7 minutes. Add the feta cheese, the Lemon zest, a squeeze of lemon juice, and seasoning.
CRUNCHY Croutons
Place a pan over medium with a drizzle of oil or a knob of butter. Fry the Croutons with ½ the parsley.
BOWL 'EM OVER
Bowl up the Butternut and pear soup. Top with the croutons, garnish with the parsley, amd crumble over the blue cheese. Finish the soup off with a crack of black pepper. Enjoy!
Frequently Asked Questions
What is the preparation time for Roasted Butternut & Pear Soup?
The preparation time for Roasted Butternut & Pear Soup with herbed croutons & blue cheese crumble is between 30 and 50 minutes.
What is the total time required to make Roasted Butternut & Pear Soup with herbed croutons & blue cheese crumble?
The total time required to make Roasted Butternut & Pear Soup with herbed croutons & blue cheese crumble is between 40 and 60 minutes.
How many servings does Roasted Butternut & Pear Soup provide?
4 servings
What are the main ingredients in Roasted Butternut & Pear Soup?
Blue Cheese, Butternut, Butternut Spice, Croutons, Danish-style Feta, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Leeks, Lemon, Pear/s, Pears, Vegetable Stock Sachet, Vegetable Stock Sachets
What is the nutritional information of Roasted Butternut & Pear Soup?
Calories: 841, Carbs: 124 grams, Fat: grams, Protein: 29.2 grams, Sugar: 37.9 grams, Salt: 1689 grams
How do I prepare Roasted Butternut & Pear Soup?
VEGGIE STOCK: Boil the kettle. Dilute the stock with 200ml [400ml]|#7DA0D7 of boiling water. To a blender, add the roasted veg, and ½ of the stock. Blitz until a smooth consistency. CREAMY & ZESTY: Place a pot over medium heat, with the remaining stock, and the blended veg. Simmer until warmed through, 4-5 minutes. Add the feta cheese, the lemon zest, a squeeze of lemon juice, and seasoning. BOWL 'EM OVER: Bowl up the butternut and pear soup. Top with the croutons, garnish with the parsley, amd crumble over the blue cheese. Finish the soup off with a crack of black pepper. Enjoy! CRUNCHY CROUTONS: Place a pan over medium with a drizzle of oil or a knob of butter. Fry the croutons with ½ the parsley. BUTTERNUT & PEAR: Preheat the oven to 200°C. Spread the butternut, and the leeks on a roasting tray. Coat in oil, the butternut spice, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). At the halfway mark, add the garlic, and the pear. Roast for the remaining time.
What should be prepared from my kitchen to make Roasted Butternut & Pear Soup?
Blue Cheese, Butternut, Butternut Spice, Croutons, Danish-style Feta, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Leeks, Lemon, Pear/s, Pears, Vegetable Stock Sachet, Vegetable Stock Sachets
How many calories does Roasted Butternut & Pear Soup have?
841 calories
How much fat content does Roasted Butternut & Pear Soup have?
grams
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