Butternut Squash Soup
Prep:
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Cook:
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Ingredients
2 pounds butternut squash (about 20 ounces trimmed and seeded)
2 cups vegetable broth
1½ cups water
1 stick cinnamon
¾ tsp salt
2 TBSP butter
2 medium onions, sliced
3 large Anjou or Bartlett pears
⅓ cup dry white wine
pepper to taste
dripped yogurt
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907 grams butternut squash (about 567 grams trimmed and seeded)
470 ml vegetable broth
355 ml cups water
1 stick cinnamon
¾ tsp (7.25 ml) salt
28 grams butter
2 medium onions, sliced
3 large Anjou or Bartlett pears
80 ml dry white wine
pepper to taste
strained yogurt
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Peel, seed, and dice the squash.
- Put it in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes.
- Discard the cinnamon stick.
- Melt the butter and gently cook the onions in it, stirring occasionally until it begins to caramelize.
- Peel, core, and thinly slice the pears and add them to the onions.
- Continue cooking for about 5 minutes, stirring often.
- Add the wine, cover, and simmer for 10 minutes.
- Add the pear mixture to the soup and purée everything in a blender in batches.
- Add some dripped yogurt if desired to make it creamier.
- Heat the soup again just to a simmer, but do not boil.
- Serve plain or garnished with chopped chives or sprigs of cilantro.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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