BUTTERNUT SQUASH & PEAR SOUP
Pears give this harvest soup a pleasant sweetness and a nice velvety finish, while curry and ginger provide delightful flavor. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a Dutch oven, saute onion in oil until tender. Add the curry, garlic, ginger and salt; cook 1 minute longer. Stir in the broth, pears and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool slightly., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender until smooth. Return all to the pan; add cream and heat through. Top with balsamic vinegar and chives if desired.
Nutrition Facts : Calories 190 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 527mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
BAKED BUTTERNUT SQUASH
This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate.
Provided by Anonymous
Categories Side Dish Vegetables Squash
Time 1h40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 59.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 10.2 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 64.9 mg, Sugar 11.2 g
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
MASHED BUTTERNUT SQUASH AND PEARS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet.
- In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat.
- Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh.
- Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm.
Nutrition Facts : Calories 204 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 31 milligrams, Sodium 7 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams
ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED BLUE CHEESE
Make and share this Roasted Pear-Butternut Soup With Crumbled Blue Cheese recipe from Food.com.
Provided by Rachel Potachel
Categories Pears
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Wash produce.
- Core, peel, and quarter pears.
- Peel and seed butternut squash. Cut into 2" chunks.
- Core and quarter tomatoes.
- Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
- Mince garlic.
- Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
- Spread evenly on a large rimmed baking sheet.
- Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
- Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
- Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
- Cook the soup over medium-low heat, stirring until hot about 10 minutes.
- Garnish with cheese and chives.
Nutrition Facts : Calories 227.9, Fat 9.2, SaturatedFat 3.5, Cholesterol 11.3, Sodium 416.5, Carbohydrate 35.1, Fiber 6.3, Sugar 11.3, Protein 6
EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
BAKED BUTTERNUT AND PEARS
I got a new cookbook on holiday, I also got 15kg butternuts. So I was pretty pleased to find this yummy recipe in the book!! It's a nice texture thing-the pears and the pumpkin.
Provided by JustJanS
Categories Pears
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 1 cm slices, trim off skin.
- Place in a shallow, rectangular, ovenproof dish, overlapping alternitavely with the pears.
- Drizzle in the water, making sure all surface area is moistened.
- Sprinkle with salt, pepper and brown sugar.
- Dot the butter over the surface.
- Cover with foil, sealing around the edges.
- Place in a preheated moderate oven and cook 30 minutes.
- Remove the foil and return the dish to the oven, uncovered, continue to cook a further 10 minutes, or until the pears and pumpkin are caremelized on top.
Nutrition Facts : Calories 1389.1, Fat 6.1, SaturatedFat 2, Cholesterol 7.6, Sodium 346.4, Carbohydrate 362.4, Fiber 39.5, Sugar 315.4, Protein 10.4
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