Harvest squash and pear soup

21

PREP TIME

10 min

Makes

8 to 10 cups (2 to 2.5 L)

* PLUS Cooking time: 12 minutes
Harvest squash and pear soup


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.