Butternut Squash Soup With Pear

Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.
6 servings (serving size: 1 1/3 cups)


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2 tablespoons vegetable oil
1 chopped onion
6 cups (1-inch) cubed peeled butternut squash
2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
2 chopped peeled pears or apples
1 cup water
1/4 cup maple syrup
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Chopped chives for garnish


1. Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.

2. Puree soup in batches in a blender. Serve hot, garnished with chives.

Created date

September 2005

Nutritional Information

Calories 184
Fat 6 g
Satfat 1 g
Monofat 2 g
Polyfat 2 g
Protein 4 g
Carbohydrate 34 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 188 mg
Calcium 74 mg