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.
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
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
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
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
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
BUTTERNUT SQUASH AND CIDER SOUP
Provided by Molly O'Neill
Categories appetizer
Time 40m
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a medium-size saucepan over low heat. Add the shallot, garlic and water. Cook until the shallot and garlic are softened, being careful not to let them burn, about 2 minutes. Add the squash and the chicken broth and bring to a boil. Reduce the heat, cover and simmer until the squash is soft, about 20 minutes.
- Carefully pour the mixture into a blender jar. Holding the top down with a towel, blend until smooth. Add the cider, light sour cream and salt. Continue blending until well combined. Soup can be made ahead up to this point. Place in a clean saucepan over low heat until heated through. Season with additional salt if needed.
- Ladle the soup among 4 bowls. Garnish with the diced red apple and cracked black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 11 grams
BUTTTERNUT SQUASH SOUP WITH PEAR CIDER AND VANILLA BEAN
Steps:
- Heat the oil in a Dutch oven or small stockpot over medium-low heat. Add the squash (if not prebake), pears, and onion, stir to coat with oil, and cook, uncovered, stirring occasionally, for 10-15 minutes, until the onion is soft and transparent and the pears are starting to fall apart. Add the cider, broth and if you baked the squash add now, and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, and simmer the mixture, partially covered, for about 30 minutes or until all ingredients are tender. Working in batches, carefully puree the mixture in a food processor or blender. Return the soup to the pot, and season it with salt. If you want to reduce further you can,the final consistency is up to you; when it reaches a thickness that seems right-not too thin, not too thick-it's ready. Put the half-and-half in a small saucepan. Cut the vanilla bean lengthwise into two long strips. Using the back of your knife, scrape the tiny black seeds out of the bean. Scoop the seeds and the bean halves into the pan with the half-and-half, and put the pan over low heat. Warm the half-and-half until it is steaming, but not boiling. Remove it from the heat, remove and discard the vanilla bean halves, and whisk to break up any clumps of seeds in the half-and-half. Set aside. When the soup has reduced to its desired thickness, stir in the half-and-half, taking care to not leave any little black seeds behind in the saucepan. Taste, and adjust seasoning as necessary. Serve, garnished with chives.
More about "buttternut squash soup with pear cider and vanilla bean recipes"
BUTTERNUT SQUASH AND PEAR SOUP RECIPE - ATKINS
From atkins.ca
BUTTERNUT SQUASH SOUP WITH VANILLA, PEARS HEARTY AND TASTY
From pinterest.com
CREAMY BUTTERNUT SQUASH, PEAR & GINGER SOUP (VEGAN)
From foodbymars.com
BUTTERNUT SQUASH SOUP WITH PEAR, CIDER AND VANILLA BEAN
From pinterest.com
BUTTERNUT SQUASH SOUP WITH PEAR, CIDER & VANILLA BEAN
From fooddiez.com
PEAR AND BUTTERNUT SQUASH SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ROASTED BUTTERNUT SQUASH AND PEAR SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
BUTTERNUT SOUP WITH PEAR, CIDER, AND VANILLA BEAN RECIPE | EAT YOUR …
From eatyourbooks.com
BUTTERNUT SQUASH SOUP WITH PEAR, CIDER, AND VANILLA BEAN
From bookcook.blogspot.com
BUTTERNUT SQUASH PEAR SOUP RECIPE - RECIPETIPS.COM
From recipetips.com
THE FOOD JUNKEE BY JUSTCHOCO • BUTTERNUT SQUASH SOUP …
From foodjunkee.tumblr.com
EASY BUTTERNUT SQUASH SOUP RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BUTTERNUT SQUASH CHEESECAKE RECIPE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH SOUP WITH PEAR RECIPE | MYRECIPES
From myrecipes.com
CURRIED BUTTERNUT SQUASH PEAR SOUP - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
BUTTERNUT SQUASH SOUP WITH APPLE AND VANILLA BEAN
From jsonline.com
BUTTERNUT SQUASH, PEAR, CIDER AND VANILLA BEAN SOUP
From pinterest.co.uk
A HOMEMADE LIFE: BUTTERNUT SOUP WITH PEAR, CIDER, AND VANILLA BEAN
From katorade.blogspot.com
BUTTERNUT SQUASH, PEAR, CIDER AND VANILLA BEAN SOUP | RECIPE ...
From pinterest.co.uk
BUTTERNUT SOUP WITH PEAR, CIDER, AND VANILLA
From anothermaninhighheels.blogspot.com
BUTTERNUT SQUASH AND PEAR SOUP RECIPE - ALLISON TANNIS
From allisontannis.com
BUTTERNUT SQUASH SOUP WITH VANILLA, PEARS HEARTY AND TASTY
From tampabay.com
BUTTERNUT SQUASH AND VANILLA SOUP RECIPE - CHOCOLATE & ZUCCHINI
From cnz.to
BUTTERNUT SQUASH AND PEAR SOUP WITH VANILLA BEAN SPECKS
From perficiouseats.blogspot.com
BUTTERNUT SQUASH AND PEAR SOUP | METRO
From metro.ca
ROASTED BUTTERNUT SQUASH AND ASIAN PEAR SOUP WITH NO-KNEAD …
From tastykitchen.com
SLOW COOKER BUTTERNUT PEAR SOUP (DAIRY-FREE) - SKINNYTASTE
From skinnytaste.com
ROASTED BUTTERNUT SQUASH AND PEAR SOUP
From sweetandsavourypursuits.com
BUTTERNUT SQUASH SOUP WITH VANILLA ESSENCE RECIPE - CDKITCHEN
From cdkitchen.com
BUTTERNUT SQUASH AND CIDER SOUP WITH HERBED FLATBREAD
From alexandracooks.com
BUTTERNUT SQUASH & VANILLA BEAN SOUP - DISHING UP THE DIRT
From dishingupthedirt.com
BUTTERNUT SQUASH PEAR SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
BUTTERNUT SQUASH AND PEAR SOUP - ELLIE KRIEGER
From elliekrieger.com
BUTTERNUT SQUASH AND APPLE CIDER SOUP - BUTTERNUT SQUASH SOUP …
From worldrecipes.org
BUTTERNUT SQUASH SOUP MADE WITH APPLE CIDER RECIPE
From lifearoundthetable.ca
BUTTERNUT SQUASH, PEAR, AND GINGER SOUP - RECIPES
From honestcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love