Harvest Squash & Pear Soup

Teresa Morgan

By
@alohaTeri

This delicious recipe was sent to me by my cousin Barbara In Canada. This is a wonderful soup for a cool autumn day. Thank you so much cousin for sharing.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

15 Min

Cook:

30 Min

Ingredients

28 oz
1 can pear halves in their own juice,drained and coarsely chopped
1 large
onion coarsely chopped
2 1/2 c
water
10 oz
chicken broth, non-fat
1 tsp
garlic
1/2 tsp
each cinnamon / ground ginger /salt / pepper
grated parmesan cheese) optional
chives optional
2 lb
! butternut squash

Directions Step-By-Step

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.**

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Soups