Butternut Squash and Pear Soup
By Dolllady1030
a wonderful combination of flavors
an immersion blender is an invaluable tool when pureeing soups.
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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
Details
Preparation
Step 1
-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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