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
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 SOUP WITH PEARS AND APPLES
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
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
HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS
I found this great recipe on the package of my fresh cut butternut squash. It looked yummy so I had to try it. The flavor of the roasted squash and apples with the crunch of the pecans is fantastic. This is a great way to get your family members to eat their veges. Enjoy.
Provided by CarolAT
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
- Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
- Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
- Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
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
ROASTED BUTTERNUT SQUASH SOUP
A great thick and creamy soup-the apple cider ads an extra nice flavor to this. From Family Circle magazine.
Provided by Middaybikeride
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Peel and seed squash and cut into 8 wedges. Drizzle with 2 tablespoons of the olive oil and roast in the oven for one hour.
- Heat 1 tablespoon olive oil in large pot,and the chopped onion and sauté 5 minutes.
- Add the roasted squash, 4 cloves of crushed garlic, the apple, the 5 cups chicken broth, the 1 cup of cider, and the 1 teaspoon of salt.
- Simmer 30 minutes, until apple is very soft.
- Puree in food processor.
- Garnish with sour cream if desired.
Nutrition Facts : Calories 162.3, Fat 6.1, SaturatedFat 1, Sodium 775.4, Carbohydrate 24.7, Fiber 4, Sugar 6.6, Protein 5
SQUASH, APPLE AND ONION SOUP (REVISED)
This is a lovely thick and healthy soup. A good way to add fruit and vegetables to your diet. Add garlic if wanted. I used to fry the onion, and garlic when I used it, in a little olive oil before adding the other ingredients, but I found it makes no real difference to the flavour. Serve with crusty bread and butter or cream cheese.
Provided by samcp4
Categories Apple
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place all of the ingredients into a large saucepan.
- Bring to the boil then reduce the heat to a simmer and cover.
- Simmer for 20 to 30 minutes, or until all the vegetables are completely soft.
- Place the soup into a food processor and blend until smooth.
- Return the soup to the saucepan and heat through gently adding salt and pepper to taste, and water if it is too thick.
Nutrition Facts : Calories 97.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 24.8, Fiber 4.5, Sugar 8.3, Protein 2.3
ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP
Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.
Provided by Nancy A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g
More about "butternut squash with roasted apples pears and onion soup food"
AUTUMN’S BEST BUTTERNUT SQUASH, APPLE, AND PEAR …
From lizshealthytable.com
4.9/5 (13)Category SoupServings 6Calories 130 per serving
ROASTED BUTTERNUT SQUASH AND PEAR SOUP
From sweetandsavourypursuits.com
BUTTERNUT SQUASH, APPLE & PEAR SOUP - $5 DINNERS
From 5dollardinners.com
ROASTED BUTTERNUT SQUASH WITH PEARS - GREATIST.COM
From greatist.com
CREAMY BUTTERNUT SQUASH, PEAR & GINGER SOUP (VEGAN) - FOOD BY …
From foodbymars.com
CREAMY BUTTERNUT SQUASH AND PLANTAIN SOUP RECIPE | BON APPéTIT
From bonappetit.com
BUTTERNUT SQUASH SOUP | RECIPES | FUSTINI'S OILS AND VINEGARS
From fustinis.com
ROASTED BUTTERNUT SQUASH SOUP WITH APPLES - RECIPES & ME
From recipesandme.com
ROASTED BUTTERNUT SQUASH WITH PEARS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
EASY RECIPE: ROASTED BUTTERNUT SQUASH SOUP
From katelymannutrition.com
OVEN ROASTED BUTTERNUT SQUASH WITH APPLES - SIMPLE AND SAVORY
From simpleandsavory.com
BUTTERNUT SQUASH CURRY RECIPE (A QUICK RECIPE) - VEENA AZMANOV
From veenaazmanov.com
ROASTED BUTTERNUT SQUASH & PEAR SOUP - FRAICHE LIVING
From fraicheliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love