Harvest Squash & Pear Soup
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- 28 oz
- 1 can pear halves in their own juice,drained and coarsely chopped
- 1 large
- onion coarsely chopped
- 2 1/2 c
- 10 oz
- chicken broth, non-fat
- 1 tsp
- 1/2 tsp
- each cinnamon / ground ginger /salt / pepper
- grated parmesan cheese) optional
- chives optional
- 2 lb
- ! butternut squash
1Set a large dutch oven over medium high heat.
Add squash, Pears,onion, water, broth,garlic powder,cinnamon,ginger, salt and pepper.
2cover pot and bring to a boil. Then reduce heat to med.simmer covered stirring occasionally until squash is tender 10 to 15 min.
3Ladle about one third of soup into a food processor, Whirl until smooth scraping down side of bowl as needed Pour into a clean pot
4Puree 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.
5Ladle 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.**