Butternut Squash and Pear Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • 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

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

Introduction

from The New Vegetarian Epicure by Anna Thomas from The New Vegetarian Epicure by Anna Thomas
Number of Servings: 1

Ingredients

    1 lb butternut squash peeled and cubed
    1 lb yam peeled and cubed
    3 cups vegetable broth
    2 1/4 cups water
    1 stick cinnamon
    1 tsp salt

    2 Tbsp butter
    2 large onions, sliced thin
    3 large or 6 small Anjou or Bartlett pears
    1/3 cup dry white wine
    1/4 cup half and half
    white pepper and salt to taste

Directions

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.

Rate This Recipe