Harps Foods Recipes


Butternut Squash and Pear Soup

Deliciously sweet and creamy

Customer Rating: Recipe Rated Five Stars - Top Rating

2 Ratings    2 Comments

Yield: 6 servings (1 cup each)



In a 4- quart Dutch oven saute onion in butter until tender.

Add broth, squash, 2 sliced pears, thyme, coriander, white pepper and salt. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into a blender* container; cover and process until smooth. Repeat with remaining soup and return to the Dutch oven.

Stir in whipping cream. Heat, stirring frequently, until hot. Serve with pear slices and toasted chopped pecans, if desired.

*An immersion blender can be used in place of a blender to puree the soup in the Dutch oven.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Marilyn M Romeo, MI

“I served it on Thanksgiving - enjoyed it. ”

Recipe Rated Five Stars - Top Rating

Wendy H De Pere, WI

“If you have the squash baked, peeled, and mashed ahead, this is a quick fall soup. The pears cook quickly and give the soup a lovely sweet favor. Squash is not our favorite vegetable but we liked this soup a lot.”

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Harps Foods Recipes