Squash Pear Soup
Jennifer
ingredients
- 5 Lbs Squash (Hubbard, Turban or Butternut), Halved, Seeded
- 2 Sweet Potatoes
- 2 Tbsp Butter
- 1 Onion, Chopped
- 2 Ripe Pears, Peeled, Cored, Chopped
- 2 Tbsp Finely Chopped Fresh Ginger Root
- 6 Cups Vegetable Stock
- 4 Cups Water
- 1/2 Cup White Wine
- Salt and Pepper to Taste
directions
- 1
Place squash halves, cut side down, on a greased baking sheet. Bake 30 minutes.
- 2
Add sweet potatoes to baking sheet; bake about 1 hour or until soft.
- 3
Cool. Scoop out squash flesh; discard skin. Peel and thickly slide sweet potatoes.
- 4
In large saucepan melt butter over medium heat. Add onion; cook, stirring 3 minutes.
- 5
Stir in pears and ginger root; cook, stirring 3 minutes.
- 6
Add squash, sweet potatoes, stock, water and wine.
- 7
Bring to boil. Reduce heat to low. Simmer, covered about 25 minutes.
- 8
Purée soup in batches, in blender or food processor.
- 9
Add salt and pepper.
- 10
Garnish each bowl with a dollop of sour cream and chopped parsley.
Source: *
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews