This recipe was personally prepared by Susan Ferguson, a Curious Cuisiner member, for the September 2014 meeting.
serves6 (1-1/4 cup)
prep time20 Min
cook time1 Hr 10 Min
Ingredients For creamy butternut squash and roasted pear soup
bosc pears, peeled, halved, cored, and sliced into 1" slices
"light tub" margarine
butternut squash,halved, seeded, unpeeled
1 1/2 c
low-fat, reduced sodium chicken broth
fat free milk
salt, pepper to taste
How To Make creamy butternut squash and roasted pear soup
Preheat 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
Roast the squash for about 50-60 minutes, until you can easily get a fork through the squash.
Remove, and let cool.
When squash is cool enough to handle, scrape the squash out of the skin and add to a blender or food processor.
Discard the skin.
Add the remaining contents of the roasting pan (pears, onion, thyme, and any accumulated juices) to the blender/food processor.
Process the squash misture until smooth.
Pour into a large saucepan.
Add the chicken broth.
Let simmer on medium-low heat for 10 minutes.
Add the milk and simmer for 5-8 minutes.
Season with salt and pepper.
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