Butternut Squash and Pear Soup Recipe
Recipe
Delicious and nutritious winter squash is the star here and pairs beautifully with the sweet pear and fragrant rosemary. The orange zest adds a nice bright note to this classic winter soup that’s easy to make and sure to please. Versatile Cook’s Delight® Vegetable Soup Base enhances the delicate flavor of this soup recipe.
Are you a home user looking for a natural soup broth?
Cook’s Delight® soup broth concentrate is available on Amazon
Cuisine
Southern
Servings: |
For: |
This Recipe Is: |
Featuring: |
| 10-12 | Lunch | Gluten Free, Vegetarian, Vegan | Cook’s Delight® Simply Vegan Vegetable Soup Base VG-837 |
Ingredients
- 2 tsp olive oil
- 1 sweet onion - diced
- 1 butternut squash - peeled and sliced
- 2 large pears (peeled - cored and sliced)
- 1 Tbsp fresh rosemary
- 6 cups Cook’s Delight® Vegan Vegetable Stock (to make vegetable stock - combine 4 tsp Cook’s Delight® soup base with 6 cups boiling water)
- 2-3 tsp orange zest
- pepper
Suggested Products
Cook’s Delight® Vegan Vegetable Soup Base
Cook’s Delight® Organic Vegetable Soup Base
Step by Step Instructions
Do you need to scale up your recipe? Click here for 4 easy steps
Step 1
Drizzle the squash with olive oil and season with salt and pepper. Roast at 375°F for 25 minutes, or until squash is tender.
Step 2
Heat 2 tsp olive oil in a stock pot and sauté the sweet onion until translucent, add the pear and sauté until onion turns golden.
Step 3
Add the remaining ingredients along with the squash and bring to boil. Reduce to a simmer for 25 minutes.
Step 4
Puree with an immersion blender or transfer in batches to a blender or food processor.
Step 5
Garnish with fresh rosemary and serve.
Watch how easy it is to make 8 oz of soup stock for pennies per serving!
To make 6 cups of vegetable stock combine 4 tsp Cook’s Delight® vegetable stock base with 6 cups of boiling water.
Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.
Why pay for water?
