Pear and Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 277.2 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Pear and Butternut Squash Soup calories by ingredient
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Introduction

I wanted to cut down on all the salt in soup, and I bought the lowest sodium chicken broth I could find.
For my first time, this was easy to make and delish, not to mention low on calories and high in veggies!
Perfect to freeze and portion out for lunches.
I wanted to cut down on all the salt in soup, and I bought the lowest sodium chicken broth I could find.
For my first time, this was easy to make and delish, not to mention low on calories and high in veggies!
Perfect to freeze and portion out for lunches.

Number of Servings: 8

Ingredients

    1 Butternut Squash
    1 medium yellow onion
    2 Pears
    900 ml Life Smart Chicken Broth
    .5 tsp of ginger
    2 cinnamon sticks
    1 sprig of fresh rosemary
    2tbsp olive oil

Directions

Cut up squash and pears into 1 inch cubes. (Used a potato peeler for the squash, but didn't bother to peel the pears)
Add olive oil and onions to pot and saute a few minutes. Add squash and pears, saute a few minutes.
Add chicken broth (you want to cover everything, I added some water just to cover), ginger, cinnamon and rosemary.
Simmer until soft (15 minutes).
Remove cinnamon sticks and rosemary.
Blend in Magic Bullet (or blender, whatever you've got).
Done and delish!

Number of Servings: 8

Recipe submitted by SparkPeople user SKINNYTASIA.

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