creamy butternut squash and roasted pear soup
This recipe was personally prepared by Susan Ferguson, a Curious Cuisiner member, for the September 2014 meeting.
No Image
prep time
20 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
6 (1-1/4 cup)
Ingredients
- 1 medium onion, slices
- 2 medium bosc pears, peeled, halved, cored, and sliced into 1" slices
- 3 sprigs fresh thyme
- 2 tablespoons "light tub" margarine
- 2 teaspoons olive oil
- 1 large butternut squash,halved, seeded, unpeeled
- 1 1/2 cups low-fat, reduced sodium chicken broth
- 2 cups fat free milk
- - salt, pepper to taste
How To Make creamy butternut squash and roasted pear soup
-
Step 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
-
Step 2Roast the squash for about 50-60 minutes, until you can easily get a fork through the squash. Remove, and let cool.
-
Step 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.
-
Step 4Add the remaining contents of the roasting pan (pears, onion, thyme, and any accumulated juices) to the blender/food processor.
-
Step 5Process the squash misture until smooth. Pour into a large saucepan. Add the chicken broth. Let simmer on medium-low heat for 10 minutes.
-
Step 6Add the milk and simmer for 5-8 minutes. Season with salt and pepper.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes