EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
BUTTERNUT-PEAR SOUP
The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 7
Steps:
- In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
- In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.
Nutrition Facts : Calories 154 g, Fat 5 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g
BUTTERNUT SQUASH & PEAR SOUP
Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., 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., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
SLOW COOKER BUTTERNUT PEAR SOUP
Steps:
- Place the squash, pears, shallots, ginger and broth in the slow cooker.
- Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
- Remove squash from skin and discard the peel.
- Stir in coconut milk and nutmeg.
- Blend in a blender or using an immersion blender until smooth.
- Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.
Nutrition Facts : ServingSize 1 1/4 cups, Calories 132 kcal, Carbohydrate 25.5 g, Protein 3 g, Fat 3 g, SaturatedFat 2.5 g, Sodium 275 mg, Fiber 6 g, Sugar 10 g
BUTTERNUT SQUASH AND PEAR SOUP
Make and share this Butternut Squash and Pear Soup recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil on medium heat in Dutch oven or soup pot.
- Gently sauté onions until softened-about 5 minutes.
- Add curry powder and stir, sautéing for 1 minute.
- Add butternut squash and pear pieces.
- Sauté for 3-4 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
- Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.
Nutrition Facts : Calories 118.3, Fat 2.7, SaturatedFat 0.5, Sodium 47.3, Carbohydrate 22.8, Fiber 4.2, Sugar 8.8, Protein 4.2
BUTTERNUT PEAR SOUP
I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Pears
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Slice butternut into 4 and remove seeds and fiber.
- Place in a microwave oven and cook till tender for 10-15 minutes.
- Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot!
- Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
- In a pot add all ingredients and simmer 10 minutes.
- Taste and season with salt and sherry if desired.
Nutrition Facts : Calories 176.2, Fat 3.9, SaturatedFat 2.3, Cholesterol 10.7, Sodium 153.3, Carbohydrate 34.4, Fiber 4.5, Sugar 15.7, Protein 4.7
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
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Reviews 6Estimated Reading Time 3 minsCategory Gluten Free, Low Carb, Soup, VegetarianTotal Time 1 hr 15 mins
- Place the butternut and pears in a large roasting tray and drizzle with olive oil. Season with salt and toss to coat the butternut and pears in the olive oil.
- Place in the oven and allow to roast for 30-45 minutes until the butternut and pears are cooked through and caramelised on the edges.
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4.7/5 (28)Category Main CourseCuisine AmericanTotal Time 45 mins
- Line 2 baking sheets with parchment paper, and toss the squash, onions, pears, and garlic with olive oil. Sprinkle a little sea salt and black pepper all over and roast everything in the oven for approx. 30-35 minutes.
- Add water to a soup pot with roasted vegetables and bring to a boil, then reduce the heat to low and simmer for 15 minutes.
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Reviews 32Category SoupsCuisine AmericanTotal Time 1 hr
- Preheat the oven to 400 degrees. Toss the butternut squash with 2 tablespoons of the olive oil on a rimmed baking sheet, and roast 20 minutes. Remove from the oven and add the pear and toss gently to coat with the olive oil. Roast for an additional 20 minutes or until softened and caramelized. Remove from heat.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes.
- Place the squash, pear, onion, broth, 2 tablespoons of the maple syrup and fresh ginger in blender, processing in two batches if necessary. Stir in the remaining 2 tablespoons of maple syrup along with the dry sherry, if desired.
- Place the soup in the large pot and bring to a boil over medium heat. Reduce the heat to medium low and simmer for 15-20 minutes.
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5/5 (1)Total Time 1 hr 13 minsServings 5
- Preheat oven to 400°. Gently toss first 3 ingredients with oil; season with sea salt and pepper, and place in a jelly-roll pan. Bake 35 minutes or until tender and browned. Add garlic, ginger, and garam masala, if desired, and toss well; bake 5 more minutes.
- Pour wine over squash mixture, stirring to deglaze pan. Let stand 10 minutes. Transfer to a blender; add broth (in batches, if necessary), and puree until smooth. (For smoothest texture, press squash puree through a wire-mesh strainer, discarding solids.)
- Transfer puree to a large saucepan, and stir in cream. Cook over medium heat 3 to 5 minutes or until heated through. Season with salt and pepper to taste. Ladle into cordial glasses, and garnish with pumpkin seeds, if desired.
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Reviews 138Total Time 25 minsCategory Soup
- Heat olive oil in a large sauté pan, add onions and thyme and cook for about 5 minutes until soft.
- Add cooked squash, pears, chicken stock, heavy cream, gram masala, salt and pepper; bring to a boil and simmer for about 10 minutes.
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- Preheat oven to 425°F (°C). Cut butternut squash lengthwise; remove and discard seeds. Brush with 2 tablespoons (30ml) of the olive oil, season with salt and pepper. Place squash cut-side down on large parchment-lined baking pan. Toss apple and pears with 1 tablespoon (15ml) of the remaining olive oil and season with Pumpkin Pie Spice. Set aside.
- Roast squash 20 minutes. Add apples and pears to baking pan. Roast 20 minutes longer or until squash is tender.
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- Scoop roasted squash into blender container, discarding skin. Add roasted pears and apple, 3 cups of the vegetable broth, maple syrup, nutmeg and cinnamon. (Work in batches if needed—be careful not to fill past the maximum fill line and avoid hot steam escaping from the top.) Cover, removing center cap to allow steam to escape.
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- Wash the butternut squash and cut in half lengthwise. Using a spoon remove the seeds and stringy flesh from each half and rub the flesh with olive oil.
- Place the squash cut side up and bake in the oven for approximately 45 minutes or until the flesh of the squash can easily be pierced with the tip of your knife.
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- Preheat the oven to 400 degrees F. Toss the butternut squash and pears with olive oil. Lightly season with salt and pepper. Roast in the oven for 25 minutes.
- Meanwhile, add the butter and olive oil to a large stock pot over medium-low heat. Add the onion, garlic and ginger and cook until translucent and soft.
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