An interesting combination to surprise your taste buds.

How To Make Squash Pear Soup

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5 mins
46 mins
51 mins


  • 3 lbs squash (e.g. hubbard, turban or butternut) halved and seeded
  • 1 medium-sized sweet potato
  • 1 tbsp butter
  • 1 small onion chopped
  • 2 ripe pears peeled, cored, and chopped
  • 1 tbsp fresh ginger finely chopped
  • 1 1/2 tbsp Mrs. Dash® Lemon Pepper Seasoning Blend
  • 3 cups low sodium chicken stock
  • 2 cups water
  • 10 tsp low fat sour cream
  • chopped parsley optional


  • Cut the squash in half and remove the seeds. Then place the squash in the microwave for 5-8 minutes or until it becomes tender.
  • Remove the squash and place the sweet potato in the microwave, making sure it has been pierced. Cook for 5 - 8 minutes until it turns soft. 
  • Scoop out the squash flesh, discard the skin, and then peel and thickly slice the sweet potato. 
  • In a large saucepan, melt the butter over medium heat. Then add the onion and cook, making sure to stir until the onion becomes tender. Afterward, add the pears, ginger, Mrs. Dash® Lemon Pepper Seasoning Blend, chicken stock, and water. 
  • Cover and simmer the saucepan for 30 minutes. Once you're done, remove it from heat and let it cool. 
  • Puree the soup in a blender. After doing so, top it with low-fat sour cream and chopped parsley and then serve. Bon apetit!

Nutrition Facts

Calories: 28kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 49IU | Calcium: 10mg | Iron: 1mg