Squash & Pear Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp olive oil8 oz. chopped onion20 oz. butternut squash, peeled,cleaned and cut, 1/4 inch dice 3 Medium Bosc or Anjou pears, peeled, cored and quartered1 32 oz. carton vegetable stock 1 Tbsp minced fresh thymeSalt & pepper to taste
Makes 9 1-cup servings
You will need a handheld or conventional blender.
1. Heat oil on medium low in a large stockpot. Add onions and squash. Cook, covered, stirring occasionally, 10 minutes.
2. Add pears, stock, and thyme. Bring to a boil; reduce heat to low. Simmer about 25 min until squash and pears are tender.
3. Puree until smooth with blender. For best consistency use conventional blender. Ladle small batches (about 2 cups) into blender, being careful as you handle the hot soup. Puree until smooth. Return soup to pot, reheat on LOW.
4. Season to taste with salt and pepper. Ladle into warm bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELEB609.
You will need a handheld or conventional blender.
1. Heat oil on medium low in a large stockpot. Add onions and squash. Cook, covered, stirring occasionally, 10 minutes.
2. Add pears, stock, and thyme. Bring to a boil; reduce heat to low. Simmer about 25 min until squash and pears are tender.
3. Puree until smooth with blender. For best consistency use conventional blender. Ladle small batches (about 2 cups) into blender, being careful as you handle the hot soup. Puree until smooth. Return soup to pot, reheat on LOW.
4. Season to taste with salt and pepper. Ladle into warm bowls.
Number of Servings: 8
Recipe submitted by SparkPeople user MICHELEB609.
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 170.5 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.9 g
- Protein: 1.4 g
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