Butternut Squash Pear Soup
Ready In: 40 mins
Serves: 6-8
Ingredients
- 3 -4 tablespoons olive oil
- 3 green onions, finely chopped
- 3 large shallots, finely chopped (or quarter of a red onion finely chopped)
- 1 medium onion, diced
- 1 1⁄2 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
- 1⁄2 lb yukon gold potato, peeled and cubed
- 4 -6 cups water (vegetable or chicken broth will also work)
- 1 tablespoon sugar
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 canned pear, diced
Garnish
- cilantro (optional) or chives (optional)
Directions
- Heat oil, sauté scallions, shallots and onion until soft.
- Add squash cubes, potato cubes – sauté for 1 minute.
- Add stock/water, sugar, coriander, salt, pepper.
- Simmer covered for about 20 minutes or until the squash and potatoes are fork tender.
- Add diced pear.
- Remove from heat, cool 10 minutes.
- Puree with hand blender or in blender.
- Garnish with chives or cilantro.
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