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Acorn Squash & Pear Soup Recipe

Acorn Squash & Pear Soup Recipe

This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It’s holiday comfort food. —Heather Rotunda, Saint Cloud, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours YIELD:10 servings

Ingredients

  • 2 medium acorn squash, peeled and cut into 3/4-inch cubes
  • 4 medium firm pears, peeled and coarsely chopped
  • 3 celery ribs, thinly sliced
  • 1 large onion, finely chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1 carton (48 ounces) chicken broth

Directions

  • 1. In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
  • 2. Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally. Yield: 10 servings (2-1/2 quarts).