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"
photo by Rita1652
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 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
-
Season to taste
- salt
- sherry wine
-
Garnish
- roasted butternut squash seeds
- roasted pumpkin seeds (Spicy Roasted Butternut Seeds / Pumpkin Seeds )
directions
- 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.
Questions & Replies
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Reviews
-
Fabulous! But here are my changes. I had everything in my pantry (I was amazed) except curry powder so I left that out, although I was upset to find out my pears had corn syrup on them (grr), so I used fresh instead. It takes longer than 10 minutes to cook the onions until golden, and I did more of a deep golden for more flavor. I did not use milk, I used more chicken stock in place of the milk. We served it with a fresh fruit salad, fresh homemade rolls and a good ham. The saltiness of the ham went perfect with the sweet soup. My mother and I agreed that milk would have made it too desserty. Although I may try it with coconut milk. We didn't use milk at first due to allergy, but loved it without it anyway! Thanks! -
Very tasty! I'd never thought of putting pears in a soup, but it really works. I used fresh pears instead of tinned, and used extra vegetable stock instead of milk. Great recipe! -
I made a few changes too, I didn't use the crystalized ginger as i didn't have any. I used pears in natural juices and coconut milk it was fantasti!! Creamy spicy and delicious!!! Thank You! -
Made this soup last night - I doubled the quantities. Would use less brown sugar next time and I also used more stock (to cover the vegetables completely) and added 250ml of light coconut milk (not the milk) - it was sensational. Must be followed by very plain meal as this is so full of flavour. Thanx Rita - great recipe. -
First Course of "Toolie's Designer Thanksgiving Menu A lovely creamy soup, Rita, prepared as first course of my "Designer Thanksgiving Dinner". Rita, you do not peel your squash prior to processing; I did peel the butternut and followed your recipe exactly with excellent results. I used chicken broth which is something I keep in readiness at all times, stored in the chest freezer. My mother taught me to be ready for anything; ("boil your bones", she would say); I am glad she did, Rita. A really simple procedure to produce a great flavour in keeping with the Thanksgiving season. It was a pleasure to feature your Butternut Pear Soup Rita; thank you.
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Tweaks
-
Fabulous! But here are my changes. I had everything in my pantry (I was amazed) except curry powder so I left that out, although I was upset to find out my pears had corn syrup on them (grr), so I used fresh instead. It takes longer than 10 minutes to cook the onions until golden, and I did more of a deep golden for more flavor. I did not use milk, I used more chicken stock in place of the milk. We served it with a fresh fruit salad, fresh homemade rolls and a good ham. The saltiness of the ham went perfect with the sweet soup. My mother and I agreed that milk would have made it too desserty. Although I may try it with coconut milk. We didn't use milk at first due to allergy, but loved it without it anyway! Thanks!
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Very tasty! I'd never thought of putting pears in a soup, but it really works. I used fresh pears instead of tinned, and used extra vegetable stock instead of milk. Great recipe!
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This soup was delicious! I made a couple modifications, used coconut milk instead of milk and oil instead of butter, to make it vegan. I also didn't add the brown sugar or the pear syrup.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
