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Ingredients
- 2 lb (1 kg) bag frozen chopped squash or 1 butternut squash, peeled and cubed
- 796 mL can pear halves in their own juice, drained and coarsely chopped
- 1 large onion, coarsely chopped
- 2-1/2 cups (625 mL) water
- 10 oz (284 mL) can undiluted chicken broth
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2 mL) each cinnamon, ground ginger, salt and black pepper
- Grated Parmesan cheese (optional)
- Set a large wide saucepan over medium-high heat. Add squash, pears, onion, water, broth, garlic powder, cinnamon, ginger, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to medium. Simmer, covered and stirring occasionally, until squash is very tender, 10 to 14 minutes. Ladle about one-third of soup into a food processor. Whirl until smooth, scraping down side of bowl as needed. Pour into a clean saucepan. Purée remaining soup in 2 more batches and add to saucepan. Return to burner. Bring to a boil over medium-high heat, stirring often. Taste, then add more salt, if needed. Ladle soup into bowls. Sprinkle with Parmesan. Soup will keep well, covered and refrigerated, up to 5 days or freeze up to 2 months.
- 2.5 g protein
- 0.4 g fat
- 14.8 g carbohydrates
- 2 g fibre
- 0.8 mg iron
- 25 mg calcium
- 309 mg sodium
- 66 calories
User comments (4)
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This soup is delicious and soooo easy to make!
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I love Chatelaine for their healthy recipes! I found this super easy one on their Jan. 2010 issue and actually making it right now! Let's see how it turns out
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We make this one all the time. The kids love it and it freezes really well.
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Tasty & very easy to make! Will be a keeper.
