An interesting combination to surprise your taste buds.
How To Make Squash Pear Soup
Ingredients
- 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
Instructions
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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.
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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.
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Scoop out the squash flesh, discard the skin, and then peel and thickly slice the sweet potato.
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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.
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Cover and simmer the saucepan for 30 minutes. Once you're done, remove it from heat and let it cool.
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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
- Sugar: 1g
- :
- Calcium: 10mg
- Calories: 28kcal
- Carbohydrates: 1g
- Cholesterol: 4mg
- Fat: 2g
- Iron: 1mg
- Potassium: 69mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 37mg
- Vitamin A: 49IU
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