Butternut Squash Pear Soup Recipe

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Ingredients:

Serving

3 -4 tbsp olive oil
3 green onions, finely chopped
3 large shallots, finely chopped
1 medium onion, diced
1 1/2 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
1/2 lb yukon gold potato, peeled and cubed
4 -6 cups water ( vegetable or chicken broth will also work)
1 tbsp sugar
2 tsp ground coriander
2 tsp salt
1 tsp black pepper
1 canned pear, diced
cilantro ( optional) or chives (optional)

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	170.07 Kcal (712 kJ)
Calories from fat	55.27 Kcal
		% Daily Value*
Total Fat	6.14g	9%
Sodium	596.4mg	25%
Potassium	647.8mg	14%
Total Carbs	28.78g	10%
Sugars	9.21g	37%
Dietary Fiber	4.3g	17%
Protein	3.35g	7%
Vitamin C	29.9mg	50%
Vitamin A	0.9mg	28%
Iron	24.5mg	136%
Calcium	89.8mg	9%

Amount Per 100 g
Calories	48.44 Kcal (203 kJ)
Calories from fat	15.74 Kcal
		% Daily Value*
Total Fat	1.75g	9%
Sodium	169.89mg	25%
Potassium	184.52mg	14%
Total Carbs	8.2g	10%
Sugars	2.62g	37%
Dietary Fiber	1.23g	17%
Protein	0.95g	7%
Vitamin C	8.5mg	50%
Vitamin A	0.2mg	28%
Iron	7mg	136%
Calcium	25.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.