This delicious recipe was sent to me by my cousin Barbara In Canada. This is a wonderful soup for a cool autumn day. Thank you so much cousin for sharing.
Provided by Teresa Morgan
Categories Cream Soups
Time 45m
Number Of Ingredients 9
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.**
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