Ingredients
- 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-oz. cans Chicken Broth
- 1 cup Cottage Cheese or ricotta cheese
- 1/8 teaspoon Salt
- 1 teaspoon Cumin
Directions
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.
