I found this recipe while browsing through a Woman's Day magazine and it sounded really yummy. I love butternut squash soups and even though you can make a really tasty soup with just the squash, I'm always up for fun variations on it. This was easy and pretty quick to make and tasted really good. The original recipe calls for topping it off with sour cream, but both Steve and I decided that it tasted much better without it.
Not only is it yummy, it's very healthy. We've been slacking off lately with our eating habits but we're getting back into things now so hopefully more of these posts will be not only delicious but good for you too!
Gingered Squash and Pear Soup
- 1 Butternut Squash
- 2 Pears
- 3 tbsp oil
- 1 tbsp grated ginger
- 4 cups chicken broth
- 1 onion
- salt and pepper
- optional - sour cream
First assemble all of your ingredients
Peel, seed, and cut your squash
Dice up your onion
Grate your ginger
Peel, core, and cube your pears
In a pan heat up your oil. Add your onion and ginger and cook until soft
Next add squash
and broth, salt, and pepper.
Bring to a boil, cover, and reduce to a simmer for about 15 minutes or until squash is tender.
Puree with a blender or stick blender.
Throw in some sour cream if you wish.
Nutrition - Makes 8 servings- these numbers do not include sour cream