Butternut Soup With Pears and Apples

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.

Ingredients Nutrition


  1. Melt the butter in a large soup pot over medium-high heat.
  2. Add in onion and celery; stir/saute for 4 minutes or until tender.
  3. Add in squash and the next 8 ingredients; bring to a boil.
  4. Partially cover, lower heat, and simmer 30 minutes or until tender.
  5. Throw out bay leaf.
  6. Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
  7. Pour puree into a bowl; repeat procedure with the remaining squash mixture.
  8. Return all puree mixture to soup pot; stir in syrup.
  9. Cook over medium heat for about 5 minutes or until well heated.
  10. **Could use stick blender in soup pot instead of pureeing in blender.
Most Helpful

3 5

I found this soup to be very bland and WAY TOO sweet. I left out the maple syrup altogether, and then tried to up the flavor by adding ginger, a little clove, and chicken stock instead of vegetable stock. It was still too sweet. Would probably make a nice small appetizer portion but for a meal the flavors are just not appropriate.

5 5

Love this recipe. Thanks for uploading it as its easier to look on Food.com instead of getting out my old Cooking Light cook books. Only thing different that I do is that I use chicken stock. Also, I didn't have apple juice the last time so I just used canned pear juice.

5 5

Wonderful and healthy soup. Surprisingly easy too. Some people may find the maple flavor a little too strong, but I love maple so it was great to me. I followed the directions exactly except for leaving out the celery and using instant chicken stock instead of vegetable broth. I'll be making this one again. Made for My 3 Chefs. UPDATE: Made again for family dinner party. This time used homemade veggie stock and only 2 tbsp maple. Still great and liked by all.