“My mom started making this soup several years ago and now this is one of my favorite soups for the fall. This soup is very creamy without any cream. Just a couple tips...sometimes I have a larger squash and add extra potato and spices. You only need the liquid to cover, but you can add a little more at the end when you puree if you want a thinner consistency. I also use a canned pear instead of fresh, but you can use either.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil, sauté scallions, shallots and onion until soft.
  2. Add squash cubes, potato cubes – sauté for 1 minute.
  3. Add stock/water, sugar, coriander, salt, pepper.
  4. Simmer covered for about 20 minutes or until the squash and potatoes are fork tender.
  5. Add diced pear.
  6. Remove from heat, cool 10 minutes.
  7. Puree with hand blender or in blender.
  8. Garnish with chives or cilantro.

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