“Great made with fresh butternut squash from the garden and fall harvest pears. This is a slightly sweet soup and very easy to make. ”
- 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)
- In large saucepan, place chopped squash, pears and onion. Add broth, garlic and seasonings.
- Stir and bring to a boil. Reduce heat to simmer. Simmer until squash is tender (about 30 minutes).
- Puree soup with hand blender or in food processor (be careful as soup if soup is still hot).
- 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