Butternut Squash Soup With Pear |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes. 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 |
Directions:
1. Heat oil in 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 bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.
2. Puree soup in batches in a blender. Serve hot, garnished with chives.
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