20 minutes preparation, 1 hr 10 min cooking.
Ingredients
1 medium onion, sliced
2 small pears (5 to 6 ounces each) unpeeled, halved, cored and diced
3 sprigs of thyme
2 tablespoons extra virgin olive oil
1 large butternut squash (about 2 pounds) unpeeled and halved with seeds removed
1 cup vegetable broth
2 cups low-fat or skim milk
Method
Preheat your oven to 200°C.
Place the onion, pears, thyme and extra virgin olive oil in a baking pan, and put the unpeeled squash halves on top of the mixture.
Roast for 50 to 60 minutes, until a fork can easily pierce the squash’s peel and flesh. Remove the pan from the oven and let cool slightly.
Scoop out the squash and discard its peel.
Place the squash and contents of the pan in batches through a blender or food processor until smooth.
Pour the contents of the blender into a saucepan, add the broth and let it simmer for about 10 minutes.
Add the milk and simmer for 5 to 8 minutes. Freeze in batches.
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