Butternut-Pear Soup

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The Forest Feast

By Erin Gleeson

Published 2014

  • About

Method

1 butternut squash (peeled)

4 ripe pears (cored)

1 large onion

Cube + Roast 375°F for 30-35 min. (with olive oil & salt) until fork tender

Pureé with:

4 c (960 ml) vegetable broth

½ c (140 g) Greek yogurt

½ t curry powder

½ t cinnamon

½ t ground ginger

½ t nutmeg

Blend in batches, then simmer all for 10 min

Top each bowl with popcorn!

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