harvest squash & pear soup
(1 rating)
This delicious recipe was sent to me by my cousin Barbara In Canada. This is a wonderful soup for a cool autumn day. Thank you so much cousin for sharing.
(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For harvest squash & pear soup
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28 oz1 can pear halves in their own juice,drained and coarsely chopped
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1 lgonion coarsely chopped
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2 1/2 cwater
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10 ozchicken broth, non-fat
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1 tspgarlic
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1/2 tspeach cinnamon / ground ginger /salt / pepper
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grated parmesan cheese) optional
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chives optional
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2 lb! butternut squash
How To Make harvest squash & pear soup
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1Set a large dutch oven over medium high heat. Add squash, Pears,onion, water, broth,garlic powder,cinnamon,ginger, salt and pepper.
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2cover pot and bring to a boil. Then reduce heat to med.simmer covered stirring occasionally until squash is tender 10 to 15 min.
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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
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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.
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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
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6**Instead of processor you can puree the soup directly in the pot if you have a hand blender Much easier and less messy.**
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