Harvest Squash and Pear Soup
You'll love this bountiful blend of garden favourites, with its subtle fruity flair.
- 8
Ingredients
- 2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed
- 796 mL can pear halves in their own juice, drained and coarsely chopped
- 1 large onion, coarsely chopped
- 2-1/2 cups (625 mL) water
- 10 oz (284 mL) can undiluted chicken broth
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2 mL) each cinnamon, ground ginger, salt and black pepper
- Grated Parmesan cheese (optional)
Preparation
Step 1
Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls. Sprinkle with Parmesan. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.