Butternut Squash And Pear Soup Recipes

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EASY BUTTERNUT SQUASH AND PEAR SOUP



Easy Butternut Squash and Pear Soup image

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

1 butternut squash, halved and seeded
3 onions, quartered and separated into pieces, or more to taste
3 pears, peeled and halved, or more to taste
4 Roma tomatoes, peeled and seeded
1 large unpeeled carrot, cut into chunks
3 tablespoons olive oil, or to taste
ground black pepper, to taste
1 pinch freshly ground nutmeg
2 ½ cups chicken stock, divided, or more to taste
salt

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

CURRIED BUTTERNUT SQUASH AND PEAR SOUP



Curried Butternut Squash and Pear Soup image

My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.

Provided by blancdeblanc

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
½ cup half and half

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
  • Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g

BUTTERNUT SQUASH & PEAR SOUP



Butternut Squash & Pear Soup image

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

1 medium butternut squash (about 3 pounds)
1 medium onion, chopped
2 tablespoons canola oil
1 tablespoon curry powder
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 cups reduced-sodium chicken broth
4 medium pears, peeled and chopped
1/2 cup heavy whipping cream
Optional: Balsamic vinegar and snipped chives

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

SPICY ROASTED BUTTERNUT SQUASH, PEAR, AND BACON SOUP



Spicy Roasted Butternut Squash, Pear, and Bacon Soup image

Fall spices and a hint of chipotle combined with the sweetness of butternut squash and pears come together with Swanson® Chicken Broth to create a warming puree.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h40m

Yield 8

Number Of Ingredients 14

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
8 strips maple-flavored bacon, chopped
1 large white onion, chopped
2 medium pear (approx 2-1/2 per lb)s red pears - peeled, seeded, and chopped
2 cloves fresh garlic, minced
1 tablespoon chopped fresh rosemary
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
¼ teaspoon ground dried chipotle pepper
3 cups Swanson® Chicken Broth
1 teaspoon sour cream for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
  • Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
  • Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
  • Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
  • Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
  • Puree the soup in a blender or food processor in small batches.
  • Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

Nutrition Facts : Calories 181.4 calories, Carbohydrate 29.2 g, Cholesterol 12.3 mg, Fat 6.2 g, Fiber 5.2 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 601.7 mg, Sugar 9.1 g

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

Provided by Dave Lieberman

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons butter
2 medium onions, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 sprig rosemary
Heavy cream
Salt, freshly ground black pepper and granulated sugar

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.

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

Make and share this Butternut Squash and Pear Soup recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon curry powder
1 lb butternut squash, cut into 1-inch pieces (about half a medium squash)
2 ripe medium bartlett pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups fat-free low-sodium chicken broth or 3 1/2 cups vegetable broth

Steps:

  • Heat oil on medium heat in Dutch oven or soup pot.
  • Gently sauté onions until softened-about 5 minutes.
  • Add curry powder and stir, sautéing for 1 minute.
  • Add butternut squash and pear pieces.
  • Sauté for 3-4 minutes.
  • Pour in chicken broth and bring to a boil.
  • Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender.
  • Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.

Nutrition Facts : Calories 118.3, Fat 2.7, SaturatedFat 0.5, Sodium 47.3, Carbohydrate 22.8, Fiber 4.2, Sugar 8.8, Protein 4.2

BUTTERNUT SQUASH AND PEAR SOUP



Butternut Squash and Pear Soup image

This is one of my favorites--great for company too! Freezes very well. Reduce the cayenne pepper if desired for less bite! Can also use Anjou pears.

Provided by socholy

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

5 lbs butternut squash
3 tablespoons butter
3 ripe bartlett pears, peeled, cored and cut into 1/2 inch pieces
1 tablespoon fresh ginger, grated
4 cups chicken broth
2 teaspoons salt
1/8 teaspoon cayenne pepper
1 cup heavy cream

Steps:

  • 1. To prepare squash: Preheat oven to 400 degrees. Carefully cut the squash lengthwise through the middle and place the halves flat side down on a nonstick or parchment lined baking sheet. Pour 2 cups water into the pan and place the pan in the center of the oven with the necks of the squash toward the back of the oven. Cook the squash for about 30-35 minutes, or until the middle of the neck is soft enough to indent. Once it has cooled enough to handle, remove the seeds, peel and cut into 1 inch pieces.
  • 2. For the soup: Melt butter in a large saucepan over medium-high heat. Add the cooked squash, pears, ginger and 4 cups of the broth. The broth should cover the squash. Bring to a boil, stirring often.
  • 3. Add salt and cayenne pepper. Remove from heat.
  • 4. Carefully puree the soup directly in the saucepan with a stick blender, if available. otherwise, pour the soup into a sieve set over a large bowl and strain. Place the pulp from the sieve and some of the strained soup broth in a food processor. Puree the pulp and soup broth in batches until smooth. Return puree and soup broth to the saucepan.
  • 5. Simmer over medium heat, stirring often, for 5 minutes. reduce heat to low, stir in 1 cup of the cream and adjust the seasoning to taste. Thin the soup with milk to desired consistency.

BUTTERNUT PEAR SOUP



Butternut Pear Soup image

I've made this soup fast, tasty, and easy! It 's creamy fruity with a slight kick from the ginger. A real comfort soup. I don't peel my squash just blend it up smooth in a vita mix or any high powered blender. You never know it's in there. But your body will love you for it! This I tried to keep low in fat and sugar by using low fat milk and pears in a light syrup. In the picture I garnished with recipe #50958 and fresh ripe pears slices. Alternate method for pureeing butternut Recipe #194908

Provided by Rita1652

Categories     Pears

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 onion, sliced
2 tablespoons butter
1 tablespoon light brown sugar
1 large butternut squash (for easy roasted check Pureed Squash Butternut, Acorn Any Hard Winter Squash!)
1 cup chicken broth or 1 cup vegetable broth
1 (15 ounce) can pears in light syrup
1/2 teaspoon curry powder
2 cups low-fat milk or 2 cups nonfat milk
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon crystallized ginger, diced
salt
sherry wine
roasted butternut squash seeds
roasted pumpkin seeds (Spicy Roasted Butternut Seeds / Pumpkin Seeds )

Steps:

  • Slice butternut into 4 and remove seeds and fiber.
  • Place in a microwave oven and cook till tender for 10-15 minutes.
  • Meanwhile saute onions in butter for 10 minutes till golden brown then add brown sugar and spices cook for 5 more minutes over low heat. Add broth to deglaze the pot!
  • Cube squash and if you have a good blender like a vita mix you don`t have to peel just put it in you blender along with all the ingredients and process till smooth.
  • In a pot add all ingredients and simmer 10 minutes.
  • Taste and season with salt and sherry if desired.

Nutrition Facts : Calories 176.2, Fat 3.9, SaturatedFat 2.3, Cholesterol 10.7, Sodium 153.3, Carbohydrate 34.4, Fiber 4.5, Sugar 15.7, Protein 4.7

BUTTERNUT SQUASH AND PEAR SOUP



BUTTERNUT SQUASH AND PEAR SOUP image

Categories     Soup/Stew     Vegetable

Yield 24 hors d'oeuvres

Number Of Ingredients 7

5 lbs. butternut squash, peeled, seeded, and cubed
3 med. yellow onions, sliced
1 stick unsalted butter
3 ripe pears, seeded and chopped
2 quarts chicken stock, veg stock, or water
dash vermouth
sour cream, sage, whole cream, and proscuitto for garnish

Steps:

  • Freeze prosciutto. Cook onions slowly in butter until translucent. Add stock and bring to a boil. Add pears and squash, simmering until the vegetables are very tender (approximately 30 mins.) Using an immersion blender, puree the soup. Add a dash of vermouth, season with salt and pepper to taste. To serve, garnish with sour cream, whole cream, sage, and grated frozen prosciutto.

BUTTERNUT-PEAR SOUP



Butternut-Pear Soup image

The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced large
1 small butternut squash (about 2 pounds), peeled, seeded, and diced large
2 pears, peeled and diced large
Salt and pepper
1/4 cup low-fat plain Greek yogurt
Chopped fresh chives, for serving

Steps:

  • In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.
  • In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

Nutrition Facts : Calories 154 g, Fat 5 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g

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From 12tomatoes.com


SLOW COOKER BUTTERNUT PEAR SOUP (DAIRY-FREE) - SKINNYTASTE
2020-11-17 Vegan Butternut Squash Soup Ingredients. Butternut Squash: I cook the halved butternut squash along with the pears, shallot, ginger, and broth in a slow cooker. This method saves a lot of time and effort because it’s much easier to scoop the cooked squash out of the skin rather than peeling and dicing a raw squash.
From skinnytaste.com


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