Roasted Pear and Butternut Squash Soup
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 Butternut Squash - cut in half lenghtwise and seeded 2 tbsp Olive Oil 2 pear, medium 4 cups Chicken stock, home-prepared1 tsp. Granulated Sugar dash of Saltdash of Pepper1/2 cup Heavy Whipping Cream
Brush the flesh of the squash and pears with olive oil and place cut side down on a rimmed baking sheet. Roast until tender when pierced with a fork, (30 - 35 minutes)
Use a spoon to scrape out the flesh of the squash and pears and put in a bowl. Discard the skins. Puree until smooth.
Add chicken stock and continue process until smooth.
Put mixture into saucepan add remaining chicken stock, cream, nutmeg and sugar. Bring to a boil and then reduce and simmer 10 minutes.
Add salt and pepper to taste.
Serves 6 - 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKSBABY1.
Use a spoon to scrape out the flesh of the squash and pears and put in a bowl. Discard the skins. Puree until smooth.
Add chicken stock and continue process until smooth.
Put mixture into saucepan add remaining chicken stock, cream, nutmeg and sugar. Bring to a boil and then reduce and simmer 10 minutes.
Add salt and pepper to taste.
Serves 6 - 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user HAWKSBABY1.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 10.5 g
- Cholesterol: 18.4 mg
- Sodium: 265.1 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 5.8 g
- Protein: 5.8 g
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