Butternut Squash Pear Soup
photo by Dienia B.
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 butternut squash, baked until soft peel
- 425.24 g can pears, drained if not packed in water or 425.24 g can juice
- 4.92 ml ginger, crushed, i use jar
- 118.29 ml leek, sliced thin green parts too
- 1 knorr vegetable bouillon cube
- 946.36 ml water
directions
- in pan every thing together
- cook until everything is mushy
- process until smooth in blender or stick blender.
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