Butternut Squash and Pear Soup
Butternut Squash and Pear Soup is a gluten free recipe with 6 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 14g of fat, and a total of 283 calories. 135 people found this recipe to be scrumptious and satisfying. It is perfect for Autumn. Head to the store and pick up rosemary, butternut squash, heavy cream, and a few other things to make it today. It works best as a soup, and is done in about 40 minutes.
Instructions
1
In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions.
Ingredients you will need![Butter]()
Butter![Onion]()
Onion
Butter
OnionEquipment you will use![Sauce Pan]()
Sauce Pan
Sauce Pan
Pear
Stock4
Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.
Ingredients you will need![Rosemary]()
Rosemary![Squash]()
Squash
Rosemary
Squash
Immersion Blender
Cream
Ingredients
4Tbsps![butter]()
butter1medium![butternut squash peeled, seeded and cut into 1-inch pieces]()
butternut squash peeled, seeded and cut into 1-inch pieces6servings![Heavy cream]()
Heavy cream946milliliters![low sodium chicken stock, or enough to cover]()
low sodium chicken stock, or enough to cover2mediums![onions, diced]()
onions, diced4![pears, peeled and chopped into roughly 1-inch pieces]()
pears, peeled and chopped into roughly 1-inch pieces1sprig![rosemary]()
rosemary6servings![Salt, freshly ground black pepper and granulated sugar]()
Salt, freshly ground black pepper and granulated sugar
butter1medium
butternut squash peeled, seeded and cut into 1-inch pieces6servings
Heavy cream946milliliters
low sodium chicken stock, or enough to cover2mediums
onions, diced4
pears, peeled and chopped into roughly 1-inch pieces1sprig
rosemary6servings
Salt, freshly ground black pepper and granulated sugarDifficultyMedium
Ready In40 m.
Servings6
Health Score9
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