BUTTERNUT SOUP WITH PEARS AND APPLES
From Cooking Light. Per 1 cup serving: 117 calories, 2.2 g fat, 1.2 g protein, 25.5 g carb, 2.3 g fiber, 4 mg cholesterol.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h10m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large soup pot over medium-high heat.
- Add in onion and celery; stir/saute for 4 minutes or until tender.
- Add in squash and the next 8 ingredients; bring to a boil.
- Partially cover, lower heat, and simmer 30 minutes or until tender.
- Throw out bay leaf.
- Transfer half of squash mixture to the container of a blender or food processor; process until smooth.
- Pour puree into a bowl; repeat procedure with the remaining squash mixture.
- Return all puree mixture to soup pot; stir in syrup.
- Cook over medium heat for about 5 minutes or until well heated.
- **Could use stick blender in soup pot instead of pureeing in blender.
Nutrition Facts : Calories 113.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.4, Sodium 114.2, Carbohydrate 25.3, Fiber 3.3, Sugar 13.7, Protein 1.3
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