Butternut Squash Soup With Pear Recipe

Save some time and buy squash that\’s already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.

Recipe Is: Meatless, Gluten-Free, Low Cholesterol, Low Saturated fats

Ingredients

  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 6 cups (1-inch) cubed peeled butternut squash
  • 2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
  • 2 chopped peeled pears or apples
  • 1 cup water
  • 1/4 cup maple syrup
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped chives for garnish

Nutritional Information

  • Calories per serving 184
  • Fat per serving 6g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 2g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 4g
  • Carbohydrate per serving 34g
  • Fiber per serving 5g
  • Cholesterol per serving 0.0mg
  • Iron per serving 1mg
  • Sodium per serving 188mg
  • Calcium per serving 74mg
  • Calories per serving 184
  • Fat per serving 6g
  • Saturated fat per serving 1g
  • Monounsaturated fat per serving 2g
  • Polyunsaturated fat per serving 2g
  • Protein per serving 4g
  • Carbohydrate per serving 34g
  • Fiber per serving 5g
  • Cholesterol per serving 0.0mg
  • Iron per serving 1mg
  • Sodium per serving 188mg
  • Calcium per serving 74mg

How to Make It

Step 1

Heat oil inside a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and produce to a boil over high heat. Reduce heat to low, cover, and simmer Twenty minutes, until squash is extremely soft.

Step 2

Puree soup in batches inside a blender. Serve hot, garnished with chives.

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