Harvest squash and pear soup

0

( 8 ratings )

Cooking time:
12 minutes
Preparation time:
10 minutes
Makes:
8 to 10 cups (2 to 2.5 L)

Ingredients

  • 2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed
  • 796 mL  can pear halves in their own juice, drained and coarsely chopped
  • 1  large onion, coarsely chopped
  • 2-1/2 cups (625 mL) water
  • 10 oz (284 mL) can undiluted chicken broth
  • 1 tsp (5 mL) garlic powder
  • 1/2 tsp (2 mL) each cinnamon, ground ginger, salt and black pepper
  •  Grated Parmesan cheese (optional)

Instructions

  • Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls. Sprinkle with Parmesan. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.

Nutrition (per Serving)

protein
2.5 g
fat
0.4 g
carbohydrates
14.8 g
fibre
g
iron
0.8 mg
calcium
25 mg
sodium
309 mg
calories
66 

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