Acorn Squash & Pear Soup
Total TimePrep: 20 min. Bake: 1-1/4 hours
Makes10 servings (2-1/2 quarts)
Very good! High in fiber, low in fat. The 2nd time I made it, I cut the acorn squash in 1/2 & baked it for 30 mins. @ 350 degrees, then sauteed all the rest of the vegetables on the stove until soft. Added spices, spooned out the squash & pureed all together in a blender, then added broth. This method seemed easier & faster to me.
Amazing! I didn't even want the entree after starting with this soup.
This soup is a very flavorful change from the usual butternut squash soup routine. I'm usually disappointed with the blandness of such fare, despite how creamy and rich the texture can be. This soup amps up the flavor, is very easy to make (especially if you have a new immersion blender that you're trying out like I did), and is actually pretty low in fat. Highly recommended with some freshly made Italian loaf garlic bread. Guest-worthy food!
I made this for Christmas dinner instead of usual butternut squash or pumpkin soup. I roasted and pureed the vegetables one day in advance and then just mixed with the chicken broth and heated at mealtime. Peeling the raw acorn squash was very difficult, so I roasted first, then peeled the chunks when cool enough. The scent of the roasting veggies was heavenly, and the soup was delicious. The addition of the thyme and sage made the soup different from the usual, and was a welcome change.