CREAM OF BUTTERNUT SOUP WITH PEAR
Sweet as well as tart is this soup made with butternut squash and accented with canned pears and chicken stock. A delicious first course to have with some crusty bread or crackers as an accompaniment prior to the main entree.
- 1 large butternut squash
- 3 cups of chicken stock
- 4 ounces of canned pears (drained and juice saved)
- 1/4 cup of light cream or 1/2 and 1/2 cream
- 1/2 teaspoon of turmeric powder
- 1/8 teaspoon of curry powder
- couple dashes of cayenne pepper
- salt and pepper to taste
Peel and scrape out seeds of butternut squash and cut into small pieces and place in water to boil. Boil till tender and you can pierce with fork. Drain and mash with masher. Add pears without juice and mash together. Add 1/4 cup of pear liquid and mix. If you have an immersion blender, blend and place in pan on stove , add the chicken stock and heat till blended. Or you can mix in blender or food processor and then add to hot chicken stock on stove and mix together till blended. Heat cream up in pan till warm and add to the soup and stir. Add spices and stir.
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