Butternut Squash & Pear Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
-2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed (5 cups)-796 mL can pear halves in their own juice, drained and coarsely chopped -1 large onion, coarsely chopped -2-1/2 cups water -10 oz (284 mL) can undiluted chicken broth -1 tsp garlic powder -1/2 tsp each cinnamon, ground ginger, salt and black pepper
1. Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil.
2. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes.
3. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan.
4. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls.
Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months
Number of Servings: 8
Recipe submitted by SparkPeople user ILIKEJAM.
2. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes.
3. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan.
4. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls.
Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months
Number of Servings: 8
Recipe submitted by SparkPeople user ILIKEJAM.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 686.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g
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