Meal Type: Dinner

Prep Time: 20 min.

Cooking Time: 1 hours and 10 min.

Total Time: 1 hours and 30 min.

Cook Method: Stove

Difficulty: Easy

Cuisine: American

     Serving Size: 5 1.25 2.5 5 10 20 - Change

Submitted By: Rebecca H. - See All My Recipes

Date Added: June 11, 2009

A wonderful fall or spring soup with a light vanilla flavor that brings out the richness of the squash.

1. Peel, seed, and cut squash into 1-inch cubes (should yield about 4 large cups). Core and cut pears into 1-inch cubes (roughly 2 cups). Coarsely chop onion.

2. In a stock pot, add olive oil and stir in squash, pears, and onion. Cook for roughly 15 minutes over medium heat until onions are soft and transparent.

3. Add in cider and bring to a boil. Add in broth, lower heat, and let simmer for 30 minutes until squash and pears are tender.

4. In shifts, add soup mixture to a blender or food processor, and puree. Once all is pureed, add back to pot and season with salt and pepper.

5. Turn heat to medium-low and reduce soup until about 1/2. Consistency should be not too thin, and not too thick-- depending on your taste. Meanwhile, in a small sauce pan, add half-and-half. Slice open vanilla bean and scoop out seeds into half and half, add in vanilla exterior bean pods and place over medium heat.

6. Steam half-and-half (DO NOT BOIL), remove from heat, take out pods, and whisk to break up any chunks.

7. Once butternut squash mixture is at desired consistency and texture, stir in half-and-half/vanilla mixture and serve with chopped chives for garnish.

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Dietary Notes:

This recipe is very low-sodium with 55.8mg per serving and low-cholesterol with 9mg per serving

This recipe is high in Vitamin A with 369% of your daily recommended intake per serving. This recipe is high in Vitamin C with 69% of your daily recommended intake per serving.

Food Allergy Information: