Butternut Squash Soup With Pear

Butternut Squash Soup With Pear


  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 6 cups (1-inch) cubed peeled butternut squash
  • 2 (14-ounce) cans fat-free, less-sodium chicken (or vegetable) broth, or apple cider
  • 2 chopped peeled pears or apples
  • 1 cup water
  • 1/4 cup maple syrup
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Chopped chives for garnish


1. Heat oil in a Dutch oven over medium heat. Add onion; cook, stirring, 5 minutes, or until softened. Stir in next 8 ingredients (through black pep-per), and bring to a boil over high heat. Reduce heat to low, cover, and simmer 20 minutes, until squash is very soft.

2. Puree soup in batches in a blender. Serve hot, garnished with chives.

  • Prep Time:
  • Cook Time:
  • Total Time:

  • Save time and buy squash that's already peeled and cut up. Prep: 15 minutes; Cook: 25 minutes.
  • Yield: 6 servings (serving size: 1 1/3 cups)

Nutritional Information

Calories per serving: 184
Fat per serving: 6g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 2g
Protein per serving: 4g
Carbohydrate per serving: 34g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 188mg
Calcium per serving: 74mg