Reboot Pear and Squash Soup
- Number of Servings: 2
Ingredients
1 Butternut Squash1 tablespoon Olive Oil3 Bartlett pears, peeled and chopped1 1/2 cups Onion, thinly sliced2 1/3 cups water30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)1/2 teaspoon Celtic or Sea Salt1/8 teaspoon Fresh Ground Black PepperFor a kick add 1-2 teaspoons yellow curry powder and 1 teaspoon cumin
Preheat oven to 375°
Cut squash in half lengthwise and scoop out then discard seeds.
Place squash halves, flesh sides down in a baking dish with water
Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.
In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
Warm over low heat 3 minutes or until heated.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CBAILEYC.
Cut squash in half lengthwise and scoop out then discard seeds.
Place squash halves, flesh sides down in a baking dish with water
Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.
In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
Warm over low heat 3 minutes or until heated.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user CBAILEYC.
Nutritional Info Amount Per Serving
- Calories: 295.2
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,885.8 mg
- Total Carbs: 56.5 g
- Dietary Fiber: 9.3 g
- Protein: 3.9 g
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