Butternut and Pear Soup
ingredients
soup
1 medium onion, sliced
2 small pears (each about 5 to 6 oz.), unpeeled, halved, cored, and diced
3 sprigs thyme
2 Tbsp. olive oil
1 large butternut squash (about 2 lb.), halved, seeds removed, unpeeled
1 cup fat-free, reduced-sodium chicken stock
2 cups 1% milk
Garnish
3/4 cup toasted pecan pieces
preparation
9 servings
Serving size: 2/3 cup
Preparation time: 17 minutes
Cooking time: 1 hour for roasting, 17 minutes for soup to simmer
1. Preheat the oven to 400°F. In a baking pan, place the onion, pears, thyme, and olive oil. Place the unpeeled squash halves on top of this mixture. Roast the squash in the oven for about 50 to 60 minutes, until you can get a fork through the squash. Remove from the oven and let cool a bit.
2. Scoop the meat from the squash and discard the peel. Place the squash and contents of the pan in batches through a blender or food processor. Pour the contents of the blender in a stockpot. Add the chicken stock and let simmer for 10 minutes. Add the milk and simmer for 5 to 8 minutes. Garnish each bowl with toasted pecan pieces.
nutrition
Carbohydrate exchanges 1
Fat exchanges 1
Amount per serving
Calories 130
Calories from Fat 55
Total Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 85 mg
Total Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 8 g
Protein 3 g
Comments
Post new comment