By Derrek J. Hull, Blogger-in-Chief
Roasted Pear-Butternut Soup
2 large yellow onions, halved and sliced in ¼ inch slices
4 tablespoons ghee
2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2” chunks
1 large can Muir Glenn organic fire roasted stewed tomatoes
1 large leek (discard leaves, halve lengthwise, slice and rinse)
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
Freshly ground pepper to taste
1 quarter chicken broth, divided
Persian Lime oil (or substitute with olive oil)
1. Preheat over to 400º F.
2. Caramelize onions in ghee over med-low heat, covered, stirring occasionally, for 30-45 minutes or until rich, brown and sweet.
3. Combine pears, squash, tomatoes, leek, garlic, oil ¼ teaspoon salt and pepper in large bowl; toss to coat. Spread evenly on large rimmed baking sheet. Roast, stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.
4. Puree caramelized onions and roasted vegetables with broth in a blender; in batches, until smooth. Transfer to a large sauce pan. Salt and pepper to taste.
5. Cook soup over med-low heat, stirring, until hot, about 10 minutes.
Divide among 6 bowls and garnish with a drizzle of Persian Lime oil
To share your own gluten-free recipes and ideas, or to become an NFCA Gluten-Free Recipe of the Week, email firstname.lastname@example.org.
* National Foundation for Celiac Awareness is a 2011 National Restaurant Association Restaurant, Hotel-Motel Show (will be held May 21-24 at Chicago's McCormick Place) exhibiting organization.