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Butternut Squash and Pear Soup
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 1 lb butternut squash, cubed into 1" pieces (~3 1/4 cups)
  • 4 pear, bosc, peeled, cored and coarsely chopped (~1 1/2 lb)1
  • 1/2 onion, yellow, coarsely chopped (~1/3 cup)
  • 1 1/4 cups water
  • 2/3 cup vegetable broth, canned low sodium
  • 1 tsp garlic powder
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp ginger powder
  • 1/4 tsp salt, kosher
  • 1/4 tsp pepper, black freshly ground
  1. Alternatives would be: pear, anjou
Instructions:
  1. Cooking
    1. Set a large pot over medium-high heat.
    2. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper.
    3. Stir, cover and bring to a boil. Then reduce heat to medium.
    4. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 15 minutes.
    5. Ladle about one-third of soup into a food processor.
    6. Puree until smooth, scraping down side of bowl as needed. Pour into a clean pot.
    7. Purée remaining soup in 2 more batches and add to pot.
    8. Return to burner. Bring to a boil over medium-high heat, stirring often.
Nutritional Facts
Nutrient (per serving)% DV
Calories 1578%
Total Fat 0g1%
    Saturated Fat 0g0%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 157mg7%
Total Carbohydrate 41g14%
    Dietary Fiber 8g31%
    Sugars 20g--
Protein 2g4%
Vitamin A 12108iu242%
Vitamin C 32mg53%
Calcium 78mg8%
Iron 1mg7%