creamy butternut squash and roasted pear soup
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This recipe was personally prepared by Susan Ferguson, a Curious Cuisiner member, for the September 2014 meeting.
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yield
6 (1-1/4 cup)
prep time
20 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For creamy butternut squash and roasted pear soup
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1 mdonion, slices
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2 mdbosc pears, peeled, halved, cored, and sliced into 1" slices
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3 sprigfresh thyme
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2 Tbsp"light tub" margarine
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2 tspolive oil
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1 lgbutternut squash,halved, seeded, unpeeled
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1 1/2 clow-fat, reduced sodium chicken broth
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2 cfat free milk
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salt, pepper to taste
How To Make creamy butternut squash and roasted pear soup
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1Preheat oven to 400. In a large baking pan, place the onion, pears, thyme, margarine, and olive oil. Place the squash halves on top of this mixture
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2Roast the squash for about 50-60 minutes, until you can easily get a fork through the squash. Remove, and let cool.
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3When squash is cool enough to handle, scrape the squash out of the skin and add to a blender or food processor. Discard the skin.
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4Add the remaining contents of the roasting pan (pears, onion, thyme, and any accumulated juices) to the blender/food processor.
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5Process the squash misture until smooth. Pour into a large saucepan. Add the chicken broth. Let simmer on medium-low heat for 10 minutes.
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6Add the milk and simmer for 5-8 minutes. Season with salt and pepper.
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Categories & Tags for CREAMY BUTTERNUT SQUASH AND ROASTED PEAR SOUP:
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