Butternut Squash & Pear Soup

Name: Butternut Squash & Pear Soup
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 9
Cuisine: Global
Ingredients: 9 servings Balsamic vinegar and snipped chives, optional; 1 kgs medium butternut squash (about; 2 Tbsps canola oil; 1 Tbsp curry powder; 2 teaspoons minced fresh gingerroot; 2 garlic cloves, minced; 119 milliliters heavy whipping cream; 944 milliliters reduced-sodium chicken broth; 1 medium onion, chopped; 4 mediums pears, peeled and chopped; 1 teaspoon salt

Butternut Squash & Pear Soup is a hor d'oeuvre that serves 9. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 225 calories, 5g of protein, and 9g of fat per serving. Head to the store and pick up heavy whipping cream, curry powder, canolan oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Cut squash in half; discard seeds.

Ingredients you will need

Squash

Seeds

Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Squash

Equipment you will use

Baking Pan

Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.

Equipment you will use

Oven

In a Dutch oven, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly.

Ingredients you will need

Garlic

Ginger

Squash

Broth

Pear

Salt

In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.

Ingredients you will need

Balsamic Vinegar