In the realm of hearty and nutritious soups, acorn squash pear soup stands out as a culinary masterpiece. This velvety smooth creation combines the sweet and nutty flavors of acorn squash with the delicate fragrance and natural sweetness of pears, resulting in a delightful symphony of flavors. Whether you're seeking a comforting meal on a chilly evening or a healthy and flavorful addition to your lunch menu, this soup is sure to captivate your taste buds and warm your soul. Are you ready to embark on a culinary journey that celebrates the best of autumn's harvest? Let's dive into the delectable world of acorn squash pear soup!
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ACORN SQUASH & PEAR SOUP
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
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts :
DEBORAH MADISON'S ROASTED SQUASH, PEAR, AND GINGER SOUP
Steps:
- 1. Preheat the oven to 425°F. Cut the squash in half, scrape out the seeds, then cut each half into thirds. Put the pieces in a large baking dish or roasting pan with the pears and all but a few slices of the ginger. Brush with oil, season with salt, and bake until fragrant and tender, about 1 hour. Turn the pieces once or twice so that they have a chance to caramelize on more than one surface. If the squash seems very dry (some varieties are), add 1 cup water to the pan to create steam and cover with foil. When the squash is tender, transfer everything from the pan to a cutting board, add 1 cup water to the pan, and scrape to dissolve the juices, reserving the liquid. Scrape the flesh of the squash away from the skins. You should have about 2 cups.
- 2. To make a stock, bring 6 cups water to a boil and add the seeds and, eventually,the squash skins, the remaining ginger, and 1/2 teaspoon salt. Lower the heat and simmer, covered, for 20 to 25 minutes.
- 3. Meanwhile, melt the butter in a soup pot. Add the onion, give it a stir, and cook over medium-low heat, stirring frequently, until it begins to brown a bit and is fragrant, about 10 minutes. Add the pears, ginger, and squash, then the reserved deglazing water. Strain the stock into the pot. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes. Cool briefly, then puree until smooth and pass through a food mill or strainer to ensure a silky texture. Serve as is or swirl in the crème fraîche.
ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
- Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
- Bring the mixture to a simmer and cook for 20 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
BUTTERNUT SQUASH AND PEAR SOUP
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.
ACORN SQUASH, PEAR AND AZUKI SOUP WITH SAUTEED SHIITAKES
A fresh hearty soup, studded with pretty red azuki beans and just a hint of fragrant five spice. Salty, chewy sesame shiitakes"adorn" the soup and pull all the flavors together. Prepping the squash may be a hassle, but after that it goes together fast. From Post Punk Kitchen. Tips: Acorn squash is a pain to peel. The best way is to cut them in half and seed them then cut them into slices (3/4 inch in this case). Use a paring knife to slice off the skin then cut as per the recipe. To remove the seeds from the pear, peel and slice in half, then use a measuring teaspoon to scoop them out.
Provided by FLKeysJen
Categories Beans
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large stock pot over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown.
- Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, lower the heat just a bit to simmer briskly for about 20 more minutes, or until the squash is tender.
- Puree half the soup using either an immersion blender or by transferring half the soup to a food processor or blender and then back into the rest of the soup (don't forget to let the soup cool a bit so that the steam does not compress in the processor and kill you).
- Add the azuki beans and lime. Cover and simmer on low, just until the beans are heated through. Meanwhile prepare the mushrooms.
- Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute).
- Ladle soup into bowls and top with sautéed mushrooms.
Nutrition Facts : Calories 414.4, Fat 7.1, SaturatedFat 1.3, Sodium 372.7, Carbohydrate 76.1, Fiber 14.4, Sugar 8.6, Protein 16.7
Tips for Making the Best Acorn Squash Pear Soup:
- Choose ripe and flavorful acorn squash and pears. Look for squash that is heavy for its size and has a deep orange color. Pears should be ripe but still firm. - To easily scoop out the squash flesh, cut it in half lengthwise and use a spoon to scrape out the seeds and stringy pulp. - If you don't have vegetable broth on hand, you can use chicken or beef broth instead. Just be sure to adjust the seasonings to taste. - Don't be afraid to add your own personal touch to the soup. For example, you could add a pinch of cayenne pepper for a bit of heat, or a swirl of cream for a richer flavor. - Serve the soup hot, garnished with a sprinkling of chopped fresh herbs, such as parsley or thyme.Conclusion:
Acorn squash and pear soup is a delicious and nutritious way to enjoy the flavors of fall. It's easy to make and can be tailored to your own personal taste. So next time you're looking for a warm and comforting soup, give this recipe a try. You won't be disappointed!
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