Roasted Pear and Butternut Squash Soup

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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
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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.

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