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Squash & Pear Soup

“Great made with fresh butternut squash from the garden and fall harvest pears. This is a slightly sweet soup and very easy to make. ”

INGREDIENTS
  • 1 butternut squash, peeled and chopped
  • 2 pears, cored, peeled and chopped
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 3-4 cloves garlic, pressed
  • 1 teaspoon ground ginger (1/2 teaspoon dried)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • grated parmesan cheese (garnish)
DIRECTIONS
  1. In large saucepan, place chopped squash, pears and onion. Add broth, garlic and seasonings.
  2. Stir and bring to a boil. Reduce heat to simmer. Simmer until squash is tender (about 30 minutes).
  3. Puree soup with hand blender or in food processor (be careful as soup if soup is still hot).
  4. Serve warm with parmesan sprinkled on top.

I almost never serve soups, stews or casseroles the day they are made. I make them ahead and let the flavours mingle. Most soups and casseroles taste better the second day.

Freezing:  This soup keeps in the fridge for up to 5 days but will freeze very well and keep for up to 2 months. This recipe doubles easily.

Yield: 6-8 servings

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