Indulge in the symphony of flavors offered by Harvest Squash Pear Soup, a culinary masterpiece that celebrates the bounty of the season. This delectable soup brings together the natural sweetness of butternut squash, the subtle tartness of pears, and a medley of aromatic spices. As you savor each spoonful, you'll embark on a culinary journey that highlights the beauty of fresh, wholesome ingredients. Whether you're a seasoned chef or a home cook seeking culinary inspiration, this recipe will guide you through the process of creating this autumnal delight. Additionally, you'll discover a collection of equally enticing recipes, including a zesty Orange Ginger Squash Soup, a velvety Roasted Butternut Squash Soup with Maple Cream, and a hearty Sausage and Kale Soup. Get ready to tantalize your taste buds and warm your soul with these exceptional soup creations.
Here are our top 8 tried and tested recipes!
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
ACORN SQUASH & PEAR SOUP
This recipe was inspired by a stuffed acorn squash dish that my family loves. I took the flavors and turned it into a creamy soup. It's holiday comfort food. -Heather Rotunda, Saint Cloud, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally., Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.
Nutrition Facts :
EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
HARVEST BUTTERNUT SQUASH SOUP
Easy, low-fat, low-carb delicious comfort food. Modified version of a recipe from the Knoxville News-Sentinel.
Provided by Barb Witherspoon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cut squash in half lengthwise and scoop out seeds and pulp.
- Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
- Bake for 1 hour or until tender.
- Set aside to cool.
- When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
- Add chicken broth and simmer for 10 minutes.
- Scoop out squash flesh from the skin, and add to onion/broth mixture.
- Puree in batches in food processor or blender till smooth.
- Return soup to saucepan; cook over medium heat until hot.
- Add milk, salt and pepper to taste.
Nutrition Facts : Calories 132.6, Fat 5.6, SaturatedFat 3.3, Cholesterol 13.6, Sodium 331.6, Carbohydrate 19.1, Fiber 3, Sugar 4, Protein 3.9
HARVEST SQUASH SOUP
This soup is perfect for a group after an autumn outing. The combination of squash, applesauce and spices gives it an appealing flavor.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 60mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
PEAR AND AUTUMN-VEGETABLE SOUP
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.
- Meanwhile, peel remaining 4 pears; halve lengthwise, and core. Place pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.
- Pour mixture through a sieve into a medium bowl, reserving broth and discarding sage. Puree solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
- Return puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.
HARVEST SQUASH AND PEAR SOUP
Steps:
- 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.
Tips:
- Choose the right squash: For this recipe, butternut squash, acorn squash, or kabocha squash are all good choices. Look for squashes that are firm and have a deep color.
- Roast the squash before using it in the soup: Roasting the squash brings out its natural sweetness and makes it easier to blend. You can roast the squash in the oven or on a grill.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water if you're vegan.
- Don't overcrowd the pot: When you're adding the ingredients to the pot, don't overcrowd it. This will prevent the soup from cooking evenly.
- Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
- Season the soup to taste: Once the soup is done simmering, season it to taste with salt and pepper. You can also add other spices, such as nutmeg or cinnamon, if you like.
Conclusion:
This harvest squash and pear soup is a delicious and easy-to-make recipe that is perfect for a fall meal. The combination of squash, pears, and spices creates a warm and comforting soup that is sure to please everyone at the table. Serve the soup with a side of crusty bread or a salad for a complete meal.
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