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Butternut Squash Soup With Pear

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.