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butternut and pear soup

(1 RATING)
40 Pinches 1 Photo
kitchenChatter avatar
Las Vegas, NV
Updated on Aug 13, 2013

This is an easy soup for the coming cooler months; and squash will be less expensive then it is in the summertime.. Some gourmet's put apples in with this soup which is great also, you can add the apple with the pear if you like- I like it with just the pears and squash.

prep time 20 Min
cook time 40 Min
method Food Processor
yield 4 serving(s)

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 pound butternut squash, peeled, seeded and cut into 3/4 chunks
  • 2 medium pears, peeled and sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 cup milk
  • 1/2 cup chopped toasted pecans,for garnish
  • 1/2 cup sour cream, for garnish

How To Make butternut and pear soup

  • Step 1
    In a large pot over medium heat add the oil,and onion and cook, stirring until tender. Stir in broth, squash, pears, and spices. Heat to boiling; reduce heat. Cover and simmer for 10-15 minutes or until squash is fork tender.
  • Step 2
    Puree soup in batches in food processor or blender. Return pureed soup to pot. Stir in milk. Reheat, stirring frequently, until very warm , but do not boil. Garnish with sour cream and chopped nuts.
  • 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!

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