Butternut Squash/Pear Soup

I’m in desperate need of MORE VEGETABLES and FRUITS. The VITAMIN A in this recipe is out of this world…

Buy This:
2 Tablespoons butter

1 medium onion, chopped

2 cups vegetable or chicken broth

1 pound butternut squash, pared, seeded and cut into 1- inch cubes

2 pears, peeled and sliced

2 teaspoons thyme

1/4 teaspoon ground cumin

1/4 teaspoon ground pepper

1/4 teaspoon seasoned or sea salt

1/2 cup heavy cream and 1/2 cup 2% milk

DO this:
In a spaghetti pot: Saute onion in butter until tender.

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

Pour about half of the soup into a blender, cover and process until smooth. Repeat with remaining soup and return to the pot. Stir in 1/2 cream/ 1/2 milk mixture until well incorporated.

Nutrition
8 Servings 1/2 cup each

Amount Per Serving

Calories 113.9

Total Fat 8.7 g

Saturated Fat 5.4 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 2.4 g

Cholesterol 29.4 mg

Sodium 18.1 mg

Potassium 185.5 mg

Total Carbohydrate 8.5 g

Dietary Fiber 1.9 g

Sugars 1.6 g

Protein 1.6 g

Vitamin A 78.9 %

Vitamin B-12 0.5 %

Vitamin B-6 3.4 %

Vitamin C 13.1 %

Vitamin D 3.5 %

Vitamin E 0.7 %

Calcium 4.9 %

Copper 1.7 %

Folate 2.6 %

Iron 1.8 %

Magnesium 4.0 %

Manganese 4.4 %

Niacin 2.5 %

Pantothenic Acid 2.3 %

Phosphorus 2.4 %

Riboflavin 1.5 %

Selenium 0.5 %

Thiamin 2.7 %

Zinc 0.7 %

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