Creamy Butternut Pear Soup
Rich golden butternut squash, balanced with sweet crisp pear and the warm spice of nutmeg, this soup is an instant fall classic!
Servings: 6 people
Calories: 127kcal
Ingredients
- 1 tablespoon olive oil
- 1 each shallot medium, peeled and diced fine
- 1 large butternut squash peeled, seeded and cubed (about 4 cups)
- 2 medium asian or bosch pears peeled, cored and cubed (about 1 1/2 cups)
- 2 cloves garlic minced
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons thyme leaves dried
- 6 cups vegetable broth low sodium
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat large soup pot over medium-high heat.
- Add olive oil and heat for 2 minutes.
- Lower heat to medium. Add shallot and saute for another 1-2 minutes, until translucent, taking care not to burn.
- Add diced butternut squash and pear to the pot and stir to combine.
- Stir in garlic, cinnamon, nutmeg and thyme. Saute until slightly softened, about 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce to a simmer and cover. Cook for about 20-25 minutes, until vegetables are softened enough to mash with a fork.
- Remove from heat. Blend with an immersion blender or in a food processor until smooth.
- Add salt and pepper to taste and serve.
Notes
As a garnish, try adding a little plant-based yogurt or sour cream, as seen in the photos.
Nutrition
Serving: 1cup | Calories: 127kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 1334mg | Potassium: 509mg | Fiber: 5g | Sugar: 11g | Vitamin A: 13835IU | Vitamin C: 30mg | Calcium: 77mg | Iron: 1mg |
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