Acorn Squash And Pear Soup Recipe

Recipe By Slurrp

Acorn Squash and Pear Soup is a creamy and comforting soup that combines the sweetness of pears with the earthiness of acorn squash. This soup is packed with vitamins and minerals, making it a healthy and delicious option for a cozy meal. The flavors of the squash and pears are enhanced by aromatic spices like cinnamon and nutmeg, creating a warm and inviting dish. Serve this soup with a crusty bread for a complete and satisfying meal.

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1hr 15minstotal
15minsPrep
1hr 1minsCook
1hr 15m.total
15m.Prep
1hr 1m.Cook
Acorn Squash And Pear Soup
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Ingredients for Acorn Squash And Pear Soup Recipe

  • 0.17 Acorn Squash
  • 0.33 Pears, Peeled And Chopped
  • 0.17 Onion, Chopped
  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.67 cup Vegetable Broth
  • 0.17 teaspoon Cinnamon
  • 0.08 teaspoon Nutmeg
  • As required Salt And Pepper To Taste
  • as required Olive Oil For Cooking
  • as per your need Fresh Herbs For Garnish

Directions: Acorn Squash And Pear Soup Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the acorn squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes, or until the flesh is tender.
  • STEP 3.While the squash is roasting, heat olive oil in a large pot over medium heat. Add onions and garlic and sauté until softened.
  • STEP 4.Add the peeled and chopped pears to the pot and cook for a few minutes until they start to soften.
  • STEP 5.Once the squash is done, scoop out the flesh and add it to the pot with the pears. Stir well to combine.
  • STEP 6.Pour in the vegetable broth and add the cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
  • STEP 7.Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
  • STEP 8.Taste and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth or water to thin it out.
  • STEP 9.Serve the Acorn Squash and Pear Soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh herbs like parsley or thyme.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • To make the soup even creamier, you can add a splash of coconut milk or heavy cream.
  • If you don't have acorn squash, you can use butternut squash or pumpkin instead.
  • For a bit of crunch, you can top the soup with toasted pumpkin seeds or croutons.

Storage and Serving

  • This soup can be served as a starter or as a main course with a side salad or bread.
  • If you want to make the soup ahead of time, you can prepare it up to the pureeing step and refrigerate it. When ready to serve, reheat the soup and then blend until smooth.
  • Leftover soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
value
253
calories per serving
5 g Fat4 g Protein52 g Carbs17 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    52g
  • Fiber
    17g

MacroNutrients

  • Carbs
    52g
  • Protein
    4g
  • Fiber
    17g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    180mg
  • Iron
    < 1mg
  • Vitamin A
    168mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    80mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    40mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    165mg
  • Manganese
    < 1mg
  • Phosphorus
    167mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp