Acorn Squash & Pear Soup
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
YIELD: 10 servings (2-1/2 quarts).
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
Ingredients
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2 medium acorn squash, peeled and cut into 3/4-inch cubes
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4 medium firm pears, peeled and coarsely chopped
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3 celery ribs, thinly sliced
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1 large onion, finely chopped
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2 tablespoons butter, melted
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1 teaspoon dried thyme
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1 teaspoon salt
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1/2 teaspoon dried sage leaves
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1/2 teaspoon pepper
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1 carton (48 ounces) chicken broth
Directions
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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.
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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.
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