Butternut Squash Soup With Pear

Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 34g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 188mg
  • Calcium: 74mg

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

Preparation

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