Butternut Squash Soup w/ Pear
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbl. butter1 cup chopped onion1 tbl. brown sugar1/2 tsp ground cumin5 cups cubed and peeled butternut squash 3 cups fat free, less sodium chicken broth1/2 tsp. salt2 cups coasely chopped and peeled Bartlett pear (about 2)
Melt butter in a Dutch oven over medium heat. Add onion, brown sugar, and cumin. Cook 5 minutes or until onions are tender, stirring occasionally. Add squash, broth, and salt and bring to a boil over medium-high heat. Add pear; cover, reduce heat and simmer about 5 minutes or until squash is tender. Remove from heat. Cool slightly. Place 1/2 of mixture in a blender, puree until smooth. Pour into a large bowl. Repeat with the remaining squash mixture. Keep warm until ready to serve or refrigerate if making in advance.
Number of Servings: 8
Recipe submitted by SparkPeople user DUFFYDYER.
Number of Servings: 8
Recipe submitted by SparkPeople user DUFFYDYER.
Nutritional Info Amount Per Serving
- Calories: 107.6
- Total Fat: 1.8 g
- Cholesterol: 3.8 mg
- Sodium: 370.4 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.1 g
- Protein: 2.7 g
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