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
ROASTED BUTTERNUT SQUASH & PEAR QUINOA SALAD
This roasted vegetable and fruit salad gets infused with flavor from quinoa that's cooked with fresh ginger, garlic and a hit of turmeric. Serve it alongside a roast chicken, then mix the leftovers together for lunch. Your future self will thank you.
Provided by Greg Markey
Categories Healthy Butternut Squash Recipes
Time 55m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Toss squash in a large bowl with 1 tablespoon oil, 1/4 teaspoon each salt and pepper and crushed red pepper. Spread on a large rimmed baking sheet. Roast for 15 minutes. Stir the squash, add pear and roast until browned and tender, about 15 minutes more.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat and add ginger, garlic and turmeric; cook until sizzling, about 1 minute. Add quinoa and cook, stirring, for 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the broth is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Stir in scallion and the remaining 1/4 teaspoon each salt and pepper and let cool.
- Whisk vinegar, onion, mustard, rosemary and chile in a large bowl. Slowly whisk in the remaining 3 tablespoons oil. Stir half the dressing into the quinoa. Add the pears and squash to the bowl with the remaining dressing; gently stir to coat. Let stand, stirring occasionally, for 15 minutes or refrigerate separately for up to 1 day.
- Fold arugula into the squash and pears and serve over the quinoa.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 21.7 g, Fat 12.7 g, Fiber 4.2 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 309.2 mg, Sugar 5.2 g
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
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
MASHED BUTTERNUT SQUASH AND PEARS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.
- In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
- Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
- Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.
Nutrition Facts : Calories 204 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 7 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams
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.
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
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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