Best Harvest Squash Pear Soup Recipes

Harvest Squash & Pear Soup image

Provided by Teresa Morgan

Time 45m

Number Of Ingredients 9

28 oz 1 can pear halves in their own juice,drained and coarsely chopped
1 large onion coarsely chopped
2 1/2 c water
10 oz chicken broth, non-fat
1 tsp garlic
1/2 tsp each cinnamon / ground ginger /salt / pepper
grated parmesan cheese) optional
chives optional
2 lb ! butternut squash

Steps:

1. Set a large dutch oven over medium high heat. Add squash, Pears,onion, water, broth,garlic powder,cinnamon,ginger, salt and pepper.
2. cover pot and bring to a boil. Then reduce heat to med.simmer covered stirring occasionally until squash is tender 10 to 15 min.
3. Ladle about one third of soup into a food processor, Whirl until smooth scraping down side of bowl as needed Pour into a clean pot
4. Puree remaining soup in 2 more batches and add to pot. return to burner. Bring to a boil over med heat stirring often. Taste, then add more salt if needed.
5. Ladle soup into bowls sprinkle with parmesan. Soup will keep well covered and refrigerated for up yo five days. Or you can freeze up to 2 months
6. **Instead of processor you can puree the soup directly in the pot if you have a hand blender Much easier and less messy.**

HARVEST SQUASH AND PEAR SOUP image

Yield 4-6 bowls

Number Of Ingredients 8

2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed
796 mL can pear halves in their own juice, drained and coarsely chopped
1 large onion, coarsely chopped
2-1/2 cups (625 mL) water
10 oz (284 mL) can undiluted chicken broth
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) each cinnamon, ground ginger, salt and black pepper
Grated Parmesan cheese (optional)

Steps:

Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls. Sprinkle with Parmesan. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.