Gingered Pear Butternut Squash Soup Paleo Aip Scd Recipes
GINGERED PEAR & BUTTERNUT SQUASH SOUP (PALEO, AIP, SCD)
This delicious soup utilizes the best fall flavors and is completely compliant with the AIP elimination phase and SCD legal.
Provided by Jaime Hartman
Categories soup
Time 50m
Number Of Ingredients 7
Steps:
- In medium sauce pan, heat coconut oil over medium heat. Cook onion until soft (about 5 minutes)
- Add pears and squash, cook until slightly softened, stirring often (about 10 minutes).
- Add ginger and about ½ teaspoon of salt, cook until fragrant (about 30 seconds).
- Add 2 cups broth and bring to a boil, then reduce to low and cover. Simmer for 30 minutes or until squash is very soft.
- Use immersion blender or carefully transfer to standing blender and puree until smooth.
- Add up to 1 more cup of broth until soup is desired consistency. Taste and salt as desired.
- Return to heat and bring back to gentle simmer before serving.
- Pour into small bowls or cups to serve as a first course or larger bowls to serve as an entrée.
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
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