Butternut Squash and Pear Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 lb butternut squash peeled and cubed1 lb yam peeled and cubed3 cups vegetable broth2 1/4 cups water1 stick cinnamon1 tsp salt2 Tbsp butter2 large onions, sliced thin3 large or 6 small Anjou or Bartlett pears1/3 cup dry white wine1/4 cup half and halfwhite pepper and salt to taste
simmer squash and yam in broth and water with cinnamon stick and 1 tsp salt until very tender (40 minutes). Discard cinnamon stick.
Over low heat, melt butter and gently cook sliced onions until they carmelize (20 minutes). Add peeled and sliced pears and cook about 5 minutes, stirring often. Add wine, cover and simmer 10 minutes.
Combine squash and pear mixtures and puree, either with a stick blender or in batches in a regular blender. Add the half and half and season to taste with white pepper and salt.
Number of Servings: 1
Recipe submitted by SparkPeople user JENDALY.
Over low heat, melt butter and gently cook sliced onions until they carmelize (20 minutes). Add peeled and sliced pears and cook about 5 minutes, stirring often. Add wine, cover and simmer 10 minutes.
Combine squash and pear mixtures and puree, either with a stick blender or in batches in a regular blender. Add the half and half and season to taste with white pepper and salt.
Number of Servings: 1
Recipe submitted by SparkPeople user JENDALY.
Nutritional Info Amount Per Serving
- Calories: 1,788.9
- Total Fat: 34.8 g
- Cholesterol: 83.4 mg
- Sodium: 3,083.7 mg
- Total Carbs: 349.3 g
- Dietary Fiber: 57.2 g
- Protein: 19.3 g
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