Updated Aug 29, 2018Chatelaine
frozen chopped squash, or 1 butternut squash, peeled and cubed
pear halves, in their own juice, drained and coarsely chopped
large onion, coarsely chopped
2 1/2 cups
undiluted chicken broth
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.