Buttternut Squash Soup With Pear Cider And Vanilla Bean Recipes

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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 SOUP WITH CIDER CREAM



Butternut Squash Soup with Cider Cream image

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

5 tablespoons butter
2 1/2 pounds butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
2 cups chopped leeks (white and pale green parts only)
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

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



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

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

BUTTERNUT SQUASH AND CIDER SOUP



Butternut Squash And Cider Soup image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield Four servings

Number Of Ingredients 10

1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/4 cup water
3 cups peeled, seeded and cubed butternut squash
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup apple cider
1/4 cup light sour cream
1/2 teaspoon salt, plus more to taste
1/2 unpeeled red Rome or Delicious apple, cored and finely diced
Cracked black pepper

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



BUTTTERNUT SQUASH SOUP WITH PEAR CIDER AND VANILLA BEAN image

Categories     Soup/Stew     Christmas     Thanksgiving

Yield 4-6 servings

Number Of Ingredients 10

3 Tbs olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 1-inch pieces (4 generous cups) or baked in oven at 375 until "forkable"
2 firm-ripe pears, peeled, cored, and cut into 1-inch pieces (about 2 cups)
1 medium yellow onion, peeled and coarsely chopped
1 cup apple cider
4 cups good-quality chicken broth
½ tsp salt
½ cup half-and-half
1 vanilla bean, about 7 inches long
Fresh chives, finely chopped, for garnish

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.

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