Harvest squash and pear soup
25
PREP TIME
10 min
Makes
8 to 10 cups (2 to 2.5 L)
* PLUS Cooking time: 12 minutes
Ingredients
- 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 water
- 284-mL can undiluted chicken broth
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- grated parmesan , 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)
- Calories
- 66,
- Protein
- 2.5 g,
- Carbohydrates
- 14.8 g,
- Fat
- 0.4 g,
- Fibre
- 2 g,
- Sodium
- 309 mg.
