harvest squash & pear soup

How To Make harvest squash & pear soup

• 1

  Set a large dutch oven over medium high heat. Add squash, Pears,onion, water, broth,garlic powder,cinnamon,ginger, salt and pepper.
• 2

  cover pot and bring to a boil. Then reduce heat to med.simmer covered stirring occasionally until squash is tender 10 to 15 min.
• 3

  Ladle about one third of soup into a food processor, Whirl until smooth scraping down side of bowl as needed Pour into a clean pot
• 4

  Puree remaining soup in 2 more batches and add to pot. return to burner. Bring to a boil over med heat stirring often. Taste, then add more salt if needed.
• 5

  Ladle soup into bowls sprinkle with parmesan. Soup will keep well covered and refrigerated for up yo five days. Or you can freeze up to 2 months
• 6

  **Instead of processor you can puree the soup directly in the pot if you have a hand blender Much easier and less messy.**
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