Acorn Squash & Pear Soup

Name: Acorn Squash & Pear Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 10 servings (2-1/2 quarts)
Ingredients: 2 medium acorn squash, peeled and cut into 3/4-inch cubes; 4 medium firm pears, peeled and coarsely chopped; 3 celery ribs, thinly sliced; 1 large onion, finely chopped; 2 tablespoons butter, melted; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon dried sage leaves; 1/2 teaspoon pepper; 1 carton (48 ounces) chicken broth

Total Time Prep: 20 min. Bake: 1-1/4 hours

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

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

Ingredients

2 medium acorn squash, peeled and cut into 3/4-inch cubes
4 medium firm pears, peeled and coarsely chopped
3 celery ribs, thinly sliced
1 large onion, finely chopped
2 tablespoons butter, melted
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1 carton (48 ounces) chicken broth

Directions

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.

Recipe Creator