Harvest squash and pear soup

Prep 10 min
Plus Cooking time: 12 minutes
Makes 8 to 10 cups (2 to 2.5 L)



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
large onion, coarsely chopped
2 1/2 cups
284-mL can
undiluted chicken broth
1/2 tsp
1/2 tsp
ground ginger
1/2 tsp
1/2 tsp
black pepper
grated parmesan, optional


  • 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.


Calories 66, Protein 2.5 g, Carbohydrates 14.8 g, Fat 0.4 g, Fibre 2 g, Sodium 309 mg.
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