Butternut Squash, Parsnip and Pear Soup

By seo53

Ingredients

• SERVES 6
• 1 tablespoon canola oil
• 6 cups butternut squash, peeled, cut into 1/2-inch dice
• 2 cups parsnip, peeled, cut into 1/2-inch dice
• 2 cups onion, peeled, cut into 1/2-inch dice
• 2 medium fresh garlic cloves, peeled and minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon sea salt
• 6 cups chicken or vegetable stock, divided
• 1 1/2 tablespoons unsalted butter
• 2 large D'Anjou or Bartlett pears, peeled, cut into 1/2-inch dice
• 2 teaspoons sugar

Details

Servings 6

Preparation

Step 1

Heat canola oil in a large skillet over high heat.
Add the squash and saute for 5 minutes until golden on the edges.
Add parsnip and continue to cook over high heat for 3 minutes more,
or until the parsnip just colors.
Reduce heat to low; add the onion and garlic. Cook, stirring often,
for 5 minutes until softened.
Stir in the smoked paprika, cinnamon and sea salt.
Add 1 cup of stock to deglaze the pan. Pour the contents of the skillet
into a large soup pot. Add the remaining 5 cups of stock. Bring to a boil,
then cover and simmer for 30 minutes until the vegetables are tender.
In the meantime, heat butter in a 12-inch skillet over medium-high heat.
Add the pears, toss to coat. Add the sugar, stir just once and 1et the pears caramelize. Stir the pears until golden all around. Set aside. When the soup is ready, add the pears and their juices to the pot. Puree
half of the soup in a blender, add it back to the pot and stir to combine.
Serve soup garnished with chopped chives or another favorite herb.
Per serving: 226 calories,5.5 g fat (2 g saturated fat), 3 g protein, 45.6 g carbohydrates, 10.2 g fiber, 823mg sodium