Butternut Soup With Pears And Apples Food

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BUTTERNUT SQUASH, APPLE & PEAR SOUP



Butternut Squash, Apple & Pear Soup image

A delightful soup, worth every step it takes to make it!

Provided by Erin, The $5 Dinner Mom

Categories     Main Course     Soup

Number Of Ingredients 12

1 medium butternut squash
2 Tbsp olive oil
1 large apple, (cored and sliced)
1 Anjou pear (cored and sliced)
1 onion ( sliced)
4 cups chicken broth
2 cups whole milk or cream
2 tsp garlic powder
1/2 tsp ground sage
1 tsp salt
1 tsp pepper
1 tsp ground nutmeg, to taste

Steps:

  • Preheat the oven to 400.
  • Cut off the top stem of the squash. Then cut lengthwise in half and place in a glass baking dish, facing down. Add about 1/4" of water to the baking dish. Cover with foil. Bake in the preheated oven for 45 minutes, or until completely soft. Check to make sure the squash is tender in the thickest portion by poking with a fork. Cooking time may vary depending on thickness of the squash.
  • Meanwhile, add the olive oil to a large saucepan and saute the apples, pear and onion for about 5 minutes. Then pour in the chicken broth and milk/cream and bring to bubbling. Add the seasonings and spices. Reduce heat to low and keep simmering until squash is ready. (If longer than 10 minutes, cover tightly while it simmers so too much water doesn't boil off.)
  • When the squash is cooked through, carefully flip it over (you will need an oven mitt!) and scoop out the seeds. Then scoop the soft flesh out and add to the bubbling soup.
  • Transfer to a blender and puree.
  • Serve with a nutmeg garnish. Season to taste.

BUTTERNUT-PEAR SOUP



Butternut-Pear Soup image

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

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced large
1 small butternut squash (about 2 pounds), peeled, seeded, and diced large
2 pears, peeled and diced large
Salt and pepper
1/4 cup low-fat plain Greek yogurt
Chopped fresh chives, for serving

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



Butternut Squash & Pear Soup image

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

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

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

EASY BUTTERNUT SQUASH AND PEAR SOUP



Easy Butternut Squash and Pear Soup image

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

1 butternut squash, halved and seeded
3 onions, quartered and separated into pieces, or more to taste
3 pears, peeled and halved, or more to taste
4 Roma tomatoes, peeled and seeded
1 large unpeeled carrot, cut into chunks
3 tablespoons olive oil, or to taste
ground black pepper, to taste
1 pinch freshly ground nutmeg
2 ½ cups chicken stock, divided, or more to taste
salt

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



Butternut Pear Soup image

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

1 onion, sliced
2 tablespoons butter
1 tablespoon light brown sugar
1 large butternut squash (for easy roasted check Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
1 cup chicken broth or 1 cup vegetable broth
1 (15 ounce) can pears in light syrup
1/2 teaspoon curry powder
2 cups low-fat milk or 2 cups nonfat milk
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon crystallized ginger, diced
salt
sherry wine
roasted butternut squash seeds
roasted pumpkin seeds (Spicy Roasted Butternut Seeds / Pumpkin Seeds )

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



Butternut Squash and Pear Soup image

Provided by Dave Lieberman

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

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.

BUTTERNUT SOUP WITH PEARS AND APPLES



Butternut Soup With Pears and Apples image

From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 13

1 tablespoon butter or 1 tablespoon margarine
1 cup chopped onion
3/4 cup chopped celery
4 cups cubed peeled butternut squash
1 3/4 cups water
1 cup chopped peeled braeburn apple
1 cup chopped peeled Anjou pear
1/2 cup apple juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (14 1/2 ounce) can vegetable broth
1 bay leaf
3 tablespoons maple syrup

Steps:

  • Melt the butter in a large soup pot over medium-high heat.
  • Add in onion and celery; stir/saute for 4 minutes or until tender.
  • Add in squash and the next 8 ingredients; bring to a boil.
  • Partially cover, lower heat, and simmer 30 minutes or until tender.
  • Throw out bay leaf.
  • Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
  • Pour puree into a bowl; repeat procedure with the remaining squash mixture.
  • Return all puree mixture to soup pot; stir in syrup.
  • Cook over medium heat for about 5 minutes or until well heated.
  • **Could use stick blender in soup pot instead of pureeing in blender.

Nutrition Facts : Calories 113.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 114.2, Carbohydrate 25.3, Fiber 3.3, Sugar 13.7, Protein 1.3

BUTTERNUT SQUASH SOUP WITH PEARS AND BACON



Butternut Squash Soup With Pears and Bacon image

Wow your guests with an easy-to-create appetizer this holiday season that will leave them wanting more. Butternut Squash Soup with Pears and Bacon

Provided by Mary Jenny

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon, chopped
1 medium onion, peeled and chopped
4 cups chicken broth (1L)
4 cups peeled butternut squash, cubes (1L)
3 large california bartlett pears, peeled cored and cubed
3/4 cup chopped celery (175 mL)
1 teaspoon herbes de provence (5 mL)
1 cup half-and-half cream (250 mL)
salt & freshly ground black pepper
chopped fresh thyme

Steps:

  • Sauté bacon in a large stockpot until crisp; remove from pan, drain on paper towels and crumble. Remove all but 1 tbsp (15 mL) bacon grease from pot; add onion and sauté over medium heat until browned.
  • Add broth, squash, pears and celery to pot. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  • Let cool slightly, then with an immersion blender or in a blender or food processor, purée mixture until smooth. Return back to pot and add herbs and bacon. Simmer for 10 minutes more. Stir in half-and-half and season to taste with salt and pepper. Ladle into bowls and sprinkle with chopped fresh thyme.

Nutrition Facts : Calories 233.2, Fat 9.4, SaturatedFat 4.4, Cholesterol 20.4, Sodium 596.6, Carbohydrate 33.2, Fiber 6, Sugar 14.9, Protein 7.1

BUTTERNUT SQUASH WITH ROASTED APPLES, PEARS AND ONION SOUP



Butternut Squash With Roasted Apples, Pears and Onion Soup image

A fun fall soup. Roasting of the vegetables and fruits to me just really makes this the best. A drizzle of maple syrup, chopped candied walnuts, cranberries, and a dollop of creme fraiche finishes this over the top. What a wonderful Holiday soup, but also just a good comfort soup. I make this often with grilled cheese. Smoked gouda, multi grain bread and maple smoked bacon make for an amazing sandwich. I often make a bunch of these walnuts for the garnish and store them in the freezer in a baggie to use throughout the Holiday season. They are really easy and don't take any time.

Provided by SarasotaCook

Categories     Vegetable

Time 1h15m

Yield 6-8 Bowls, 6-8 serving(s)

Number Of Ingredients 20

4 lbs butternut squash (peeled, seeded and rough chopped)
4 granny smith apples (peeled and diced)
2 firm pears, peeled and diced
1 large onion, chopped
1 cup celery, chopped
4 slices bacon (diced and sauteed)
5 cups chicken broth
3/4 cup apple cider
1 cup heavy cream
1/4 teaspoon allspice
1 tablespoon fresh sage, chopped fine
1 bay leaf
salt
pepper
1 tablespoon olive oil
3/4 cup whole walnuts (candied and chopped)
1/8 cup sugar
1/3 cup dried cranberries, chopped
maple syrup
creme fraiche (sour cream will work)

Steps:

  • Walnuts -- In a dry saute pan, use non-stick if possible and heat up the walnuts on medium high heat until they get slightly toasted. They don't take long. Just 2-3 minutes. Then add in the sugar and stir well. The sugar will begin to melt in seconds. Keep stirring until they are all well combined and coated in the sugar mixture. Remove to a cookie sheet or baking sheet lined with parchment paper or you can use wax paper and lay them out separating them so they can cool. Thats it. They will cool in just minutes and then transfer to a baggie and freeze for later or just refrigerate if you are going to be using them soon.
  • Roasting -- Add to a large bowl the squash, apples, pears and onion. Drizzle with the olive oil and mix well. Transfer to a large baking sheet and spread out. Sprinkle with the salt and pepper. Pre-heat the oven to 400 degrees and cook for 20 minutes or less until all the vegetables and fruits are soft. Remove and just let cool while you cook your bacon and celery.
  • Soup Base -- In a large soup pot, add the bacon and just a little oil, maybe 1/2 teaspoon to get it started and cook until crispy. Then to the same pot, add the celery and cook until tender, 3-4 minutes. Add in the apple cider, chicken broth, bay leaf, allspice, sage and all the vegetables and cook 15 minutes until all the flavors combine.
  • Puree -- Now, I use my immersion blender right in the pot and blend until smooth, but you can also use a regular blender. Add a little at a time until it is all smooth and pureed. Return to the pot and add the cream and check for seasoning. Heat another couple of minutes and it is done.
  • Garnish -- Remember those walnuts? Well just chop those and some dried cranberries and mix them together for great topping.
  • Serving -- A big bowl of soup -- drizzle with a little maple syrup, top with a spoon of the cranberry walnut mixture and a little dollop of the creme fraiche.
  • Heaven!

Nutrition Facts : Calories 602.7, Fat 35, SaturatedFat 13.1, Cholesterol 64.6, Sodium 805.3, Carbohydrate 68.8, Fiber 12, Sugar 28.4, Protein 12.7

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