Squash & Pear Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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

Rich and creamy, low in calories and simple to make. Perfect for the holidays or a chilly night. Gluten free, high fiber, vegan, lactose free, low-fat, low sodium and tastes totally decadent! You can buy packaged cleaned and cut butternut squash to save prep time. Rich and creamy, low in calories and simple to make. Perfect for the holidays or a chilly night. Gluten free, high fiber, vegan, lactose free, low-fat, low sodium and tastes totally decadent! You can buy packaged cleaned and cut butternut squash to save prep time.
Number of Servings: 8

Ingredients

    1 Tbsp olive oil
    8 oz. chopped onion
    20 oz. butternut squash, peeled,cleaned and cut, 1/4 inch dice
    3 Medium Bosc or Anjou pears, peeled, cored and quartered
    1 32 oz. carton vegetable stock
    1 Tbsp minced fresh thyme
    Salt & pepper to taste

Directions

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.

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