Butternut Squash and Pear Soup

a wonderful combination of flavors an immersion blender is an invaluable tool when pureeing soups.

Butternut Squash and Pear Soup
Butternut Squash and Pear Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    leeks

  • 1

    tbsp butter or oil

  • 1

    butternut squash

  • 2

    pears (bartlett or D'anjou), cored and diced

  • 28

    + oz chicken broth

  • 8

    oz water

  • 1/4

    tsp salt

  • 1/4

    cup brandy

  • 1/4

    cup half and half (i use fat free)

  • 1/4

    tsp cinnamon

  • 1/8

    tsp ginger

  • 1/8

    tsp nutmeg

Directions

-cut squash in half and remove seeds -heat oven to 350 deg and place squash, cut side down on baking sheet lined with foil and roast for 45 min to 1 hour; when cool, scrape from skin -saute sliced leeks in butter or oil until soft, about 3-4 min. -add broth, water, roasted squash, pears, salt and simmer for 45 min to 1 hour -puree soup in processor in batches or use an immersion blender -add brandy, half and half and spices

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