Fruity Butternut Squash Soup

1
chaplainesque 1

Squash, and a pear, celery (optional), and onion cook up quickly into a thick, delicious soup served with light sour cream or yoghurt in a separate bowl for garnish.

Modified from: Butternut Squash Soup II

Ingredients

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Halve and bake the squash at 400f until very soft. Meanwhile melt the butter in a large pot, and cook the onion and celery (if used) 5 minutes, or until very lightly browned. Pour in enough of the stock to cover vegetables and add the cut up pear. Bring to a boil. Reduce heat to low, cover pot, and simmer until the vegetables and pear are tender. By now the butternut squash should be ready. Scoop the flesh of the squash from its peel and add it to the saucepan.
  2. Blend the soup with an immersion blender until smooth. Mix in enough stock to attain desired consistency. Season with salt and pepper and other optional spices to taste. Serve with a separate bowl of yoghurt or low fat sour cream for garnish.
You might also like

Reviews

Very good soup and very popular in restaurants right now. It costs very little to make. In response to other reviews, I agree that the soup is probably better without adding potatoes, or sweet...