Butternut Soup With Pears and Apples

READY IN: 1hr 10mins
Recipe by ratherbeswimmin

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.

Top Review by barbarapchase

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.

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.

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