Spiced Butternut Pear Soup
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Ingredients1 h 5 m servings 182 cals
Original recipe yields 8 servings
- Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes.
- Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
- Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.
Per Serving: 182 calories; 6.4 g fat; 30.7 g carbohydrates; 3.4 g protein; 17 mg cholesterol; 532 mg sodium. Full nutrition