Farm-to-Table Market Recipe of the Week: Roasted Pear and Delicata Squash Soup

Roasted Pear and Delicata Squash Soup
Serves: 6
Prep: 20 Minutes
Cook: 45 Minutes

Ingredients

2 pounds delicata squash or butternut squash, cut in half lengthwise and seeded (Maitri Dan Madura Farms)

2 firm but ripe Anjou or Bartlett Pears, cut in half lengthwise and cored (Breezy Hill Orchard)

2 tablespoons olive oil

4 cups canned low-sodium chicken broth

½ cup heavy whipping cream

¼ teaspoon freshly grated nutmeg

1 tablespoon sugar

Salt and freshly ground pepper

Parmesan Croutons
2 cups ½-inch cubes of French or rustic white bread, crusts removed (Wave Hill Breads)

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese (Plum Plum's Cheese)

Directions

For soup
Preheat the oven to 350 degrees. Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet. Roast until tender when pierced with a fork, about 30 to 35 minutes.
Use a spoon to scrape out the flesh of the squash and pears, and put in the work bowl of a food processor fitted with a metal blade. Discard the skins. Puree until smooth. Add 1 to 2 cups of the chicken broth and continue processing until smooth.
Put this mixture in a 3 ½- to 4-quart saucepan, add the remaining chicken broth, cream, nutmeg, and sugar. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Add salt and pepper to taste.

For croutons
Place the bread cubes in a large mixing bowl. Drizzle the olive oil over, add Parmesan, and toss the bread cubes until thoroughly coated. Spread in an even layer on a rimmed baking sheet and bake until toasty brown, about 10 to 12 minutes. Set aside until ready to serve.
When ready to serve, ladle the soup into a warmed soup tureen or individual soup bowls, garnish with the croutons, and serve immediately.