Butternut Squash Pear Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My mom started making this soup several years ago and now this is one of my favorite soups for the fall. This soup is very creamy without any cream. Just a couple tips...sometimes I have a larger squash and add extra potato and spices. You only need the liquid to cover, but you can add a little more at the end when you puree if you want a thinner consistency. I also use a canned pear instead of fresh, but you can use either. Ingredients:
3 -4 tablespoons olive oil |
3 green onions, finely chopped |
3 large shallots, finely chopped (or quarter of a red onion finely chopped) |
1 medium onion, diced |
1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch cubes |
1/2 lb yukon gold potato, peeled and cubed |
4 -6 cups water (vegetable or chicken broth will also work) |
1 tablespoon sugar |
2 teaspoons ground coriander |
2 teaspoons salt |
1 teaspoon black pepper |
1 canned pear, diced |
cilantro (optional) or chives (optional) |
Directions:
1. Heat oil, sauté scallions, shallots and onion until soft.
2. Add squash cubes, potato cubes – sauté for 1 minute.
3. Add stock/water, sugar, coriander, salt, pepper.
4. Simmer covered for about 20 minutes or until the squash and potatoes are fork tender.
5. Add diced pear.
6. Remove from heat, cool 10 minutes.
7. Puree with hand blender or in blender.
8. Garnish with chives or cilantro.
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