Butternut Squash Chowder with Pears and Ginger

Name: Butternut Squash Chowder with Pears and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams baking potato (about , peeled and diced; 2 Anjou or Bosc pears, peeled, cored, and diced; 710 milliliters small butternut squash, peeled, seeded, and diced (about; 1 small carrot, peeled and diced; 1 stalk celery, diced; 118 milliliters dry white wine; 1 teaspoon peeled minced fresh ginger; 1 Tbsp minced garlic; 118 milliliters heavy cream; 2 Juice of lemons; 1 Tbsp freshly squeezed lemon juice; 2 Tbsps olive oil; 59 milliliters freshly squeezed orange juice; 6 servings Salt to taste; 1 liters Vegetable Stock or store-bought; 237 milliliters peeled and diced Vidalia or Spanish onion

You can never have too many soup recipes, so give Butternut Squash Chowder with Pears and Ginger a try. This recipe makes 6 servings with 269 calories, 3g of protein, and 12g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up baking potato, bosc pears, carrot, and a few other things to make it today.

Instructions

Place the pears in a bowl with the lemon juice, cover with water, and set aside.

Ingredients you will need

Lemon Juice

Pear

Water

Equipment you will use

Bowl

In a large saucepan, heat the olive oil over high heat until lightly smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion, celery, and carrot, and sauté for 2 to 3 minutes, or until the onion is translucent.

Ingredients you will need

Carrot

Celery

Onion

Add the garlic and ginger and sauté for 1 minute longer, stirring constantly.

Ingredients you will need

Garlic

Ginger

Add the white wine and reduce the liquid until the pan is almost dry, about 3 minutes.

Ingredients you will need

White Wine

Equipment you will use

Frying Pan

Drain half of the pears, reserving the other half in the lemon water for garnish.

Ingredients you will need

Lemon

Pear

Water

Add the drained pears to the pan with the squash, potato, and stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the squash is tender.

Ingredients you will need

Potato

Squash

Pear

Stock

Equipment you will use

Frying Pan

Transfer half of the soup in batches to a blender and puree until smooth. Strain through a fine-mesh sieve back into the saucepan with the unpureed mixture.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Blender

Sieve

Add the orange juice, lemon juice, cream, salt, and the reserved pears and gently warm the chowder through (do not boil). The chowder can be made 1 day ahead.

Ingredients you will need

Orange Juice