Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.

Ingredients Nutrition

Directions

  1. Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
  2. In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
  3. Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
  4. Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
  5. Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
  6. Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

Reviews

(7)
Most Helpful

I used regular chicken broth and omitted the salt, I also used smoked paprika and did not use cumin. Other then that, I followed recipe as listed with very tasty results. DH grabbed the entire pot and brought it to camp with him, so that warrants a 5 star rating!! Thanks for sharing your recipe Mike.

queenbeatrice September 24, 2010

Think is FANTASTIC as is, TRUE! VERY healthy, LOVE the pear/butternut combination too! GREAT on a cold winter's night for me! Thank you for another wonderful recipe!

mickeydownunder June 14, 2008

I think the rosemary and paprika must have been "old". Lacked a little flavor. Had used dried rosemary. Try again with better herbs/spices. Otherwise VERY good.

JohnnyChopstix November 18, 2007

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