Butternut Squash Soup with Pear
1 med. butternut squash (best to cook in
advance. Step 2.)
1-2 tbsp. olive oil
1 chopped onion
1 ripe pear, peeled and chopped
1 tbsp. ginger
2 cloves garlic, crushed
3 cups chicken stock
1 cup milk
Salt and pepper
1)Preheat oven to 375F
2) Cut the squash in half-length wise and
scoop out the seeds. Spray a roasting pan with non-stick spray and place the
squash on it face down to bake for 40-45 min. Peel and cut into chunks when
3) Heat the oil on medium in a large pot and sauté
the onion. Add the pear, ginger, and garlic. Cook for a few more minutes.
4) Add squash and chicken stock. Bring to a
simmer then reduce heat and cook for 10 minutes.
5) Puree the soup in a blender then return to
the pot and stir in the milk, season with salt and pepper. Heat it through
but make sure not to boil it as the milk may curdle.
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