Roasted Pear and Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Roasted Pear and Butternut Squash Soup calories by ingredient
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-prepared
1 tsp. Granulated Sugar
dash of Salt
dash of Pepper
1/2 cup Heavy Whipping Cream
Directions
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.