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Butternut Soup with Pears and Apples
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Brief Description
Slightly sweet soup made with butternut squash, apples and pears, is also great when topped with plain low-fat yogurt.
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Main Ingredient
squash
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Category: Soups
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Cuisine: American
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Prep Time: 40 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serving size 1 cup. Calories 117, Fat 2.2g, Protein 1.2g, Carb 25.5g, Fiber 2.3g, Chol 4mg, Iron 0.8mg, Sodium 402mg, Calc 48mg.
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Posted By: gardner.marilyn
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Posted On: Dec 31, 2019
Number of Servings:
Ingredients:
- 1 tablespoons - butter or stick margarine
- 1 cups - chopped onion
- 3/4 cups - chopped celery
- 4 cups - cubed peeled butternut squash (about 1-1/4 pounds)
- 1 3/4 cups - water
- 1 cups - chopped peeled Braeburn or other cooking apple
- 1 cups - chopped peeled Anjou pear
- 1/2 cups - apple juice
- 1/4 teaspoons - salt
- 1/8 teaspoons - black pepper
- 1 cans - 14.5 oz. vegetable broth
- 1 - bay leaf
- 3 tablespoons - maple syrup
Directions:
Melt butter in a Dutch oven over medium-high heat. Add chopped onion and celery, and sauté 4 minutes or until tender. Add squash and next 8 ingredients (squash through bay leaf), and bring to a boil.
Partially cover, reduce heat, and simmer 30 minutes or until tender. Discard bay leaf.
Place half of squash mixture in a blender or food processor and process until smooth. Pour pureed mixture into a bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan and stir in syrup.
Cook over medium heat for 5 minutes or until thoroughly heated.
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