Roasted Winter Squash, Pear And Leek Soup

Name: Roasted Winter Squash, Pear And Leek Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 2 bosc pears, peeled, trimmed and quartered; 1 small pepper or buttercup squash; 1 small butternut squash; 59 milliliters belsoy cream; 2 cloves garlic, smashed; 2 leeks, white and pale green parts only, halved and cut into 1/4? crescents; 59 milliliters nutritional yeast; 1 Tbsp 1 tbsp olive oil, divided; 2 servings sea salt, freshly cracked black pepper and cayenne to taste; 2 servings chopped spiced pecans; 1 Tbsp Earth Balance buttery stick; 946 milliliters vegetable stock

Roasted Winter Squash, Pear And Leek Soup might be just the main course you are searching for. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 985 calories, 17g of protein, and 37g of fat each. It will be a hit at your Autumn event. If you have olive oil, earth balance buttery stick, nutritional yeast, and a few other ingredients on hand, you can make it. To use up the bosc pears you could follow this main course with the Rice Pudding with Lavender and Grated Bosc Pear as a dessert. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.