Butternut Squash & Pear Soup Recipe

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Butternut Squash & Pear Soup
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  1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
  2. In a Dutch oven, saute onion in oil until tender. 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.
  3. 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. Yield: 9 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 179.24 Kcal (750 kJ)
Calories from fat 51.14 Kcal
% Daily Value*
Total Fat 5.68g 9%
Cholesterol 9.13mg 3%
Sodium 515.12mg 21%
Potassium 750.91mg 16%
Total Carbs 31.93g 11%
Sugars 11.45g 46%
Dietary Fiber 5.89g 24%
Protein 2.96g 6%
Vitamin C 36.1mg 60%
Vitamin A 1.5mg 50%
Iron 1.7mg 10%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 49.66 Kcal (208 kJ)
Calories from fat 14.17 Kcal
% Daily Value*
Total Fat 1.57g 9%
Cholesterol 2.53mg 3%
Sodium 142.7mg 21%
Potassium 208.02mg 16%
Total Carbs 8.85g 11%
Sugars 3.17g 46%
Dietary Fiber 1.63g 24%
Protein 0.82g 6%
Vitamin C 10mg 60%
Vitamin A 0.4mg 50%
Iron 0.5mg 10%
Calcium 27.7mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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