CREAMY BUTTERNUT SQUASH AND ROASTED PEAR SOUP

Creamy Butternut Squash And Roasted Pear Soup

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Tuesday Cooks

By
@TuesdayCooks

This recipe was personally prepared by Susan Ferguson, a Curious Cuisiner member, for the September 2014 meeting.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 (1-1/4 cup)
Prep:
20 Min
Cook:
1 Hr 10 Min
Method:
Stove Top

Ingredients

  • 1 medium
    onion, slices
  • 2 medium
    bosc pears, peeled, halved, cored, and sliced into 1" slices
  • 3 sprig(s)
    fresh thyme
  • 2 Tbsp
    "light tub" margarine
  • 2 tsp
    olive oil
  • 1 large
    butternut squash,halved, seeded, unpeeled
  • 1 1/2 c
    low-fat, reduced sodium chicken broth
  • 2 c
    fat free milk
  • ·
    salt, pepper to taste

How to Make CREAMY BUTTERNUT SQUASH AND ROASTED PEAR SOUP

Step-by-Step

  1. 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
  2. Roast the squash for about 50-60 minutes, until you can easily get a fork through the squash.
    Remove, and let cool.
  3. 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.
  4. Add the remaining contents of the roasting pan (pears, onion, thyme, and any accumulated juices) to the blender/food processor.
  5. Process the squash misture until smooth.
    Pour into a large saucepan.
    Add the chicken broth.
    Let simmer on medium-low heat for 10 minutes.
  6. Add the milk and simmer for 5-8 minutes.
    Season with salt and pepper.

Printable Recipe Card

About CREAMY BUTTERNUT SQUASH AND ROASTED PEAR SOUP

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #squash #pear



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