Butternut Squash & Pear Soup Recipe

Name: Butternut Squash & Pear Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (about 2 3/4 pounds); 1 tablespoon butter; 2 cups chopped peeled Bartlett pear (about 1 pound); 1 1/2 cups thinly sliced onion; 2 1/3 cups water; 1 cup pear nectar; 2 (14 1/2-ounce) cans vegetable broth; 2 1/2 teaspoons curry powder; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup half-and-half; 1 small Bartlett pear, cored and thinly sliced

Servings: persons

1 butternut squash (about 2 3/4 pounds)
1 tablespoon butter
2 cups chopped peeled Bartlett pear (about 1 pound)
1 1/2 cups thinly sliced onion
2 1/3 cups water
1 cup pear nectar
2 (14 1/2-ounce) cans vegetable broth
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup half-and-half
1 small Bartlett pear, cored and thinly sliced

1
Preheat oven to 375u00b0.
2
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375u00b0 for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
3
Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; saute 10 minutes or until lightly browned. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes. Place one-third of squash mixture in a blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining squash mixture. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butternut squash (about 2 3/4 pounds), 1 tablespoon butter, 2 cups chopped peeled Bartlett pear (about 1 pound), 1 1/2 cups thinly sliced onion, and more.

Yes, Butternut Squash & Pear Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash & Pear Soup

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