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Butternut Squash and Pear Soup 2015-11-26 https://www.metro.ca/userfiles/image/recipes/potage-courge-musquee-aux-poires-10378.jpg PT15M PT40M PT55M

Add oil into a large soup pot.Once oil is hot, cook the shallot, sweet potato and squash for 5 minutes, or until shallot is lightly browned.Add pears and broth. Bring to a boil.Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are fork-tender.Stir in cinnamon, cumin, garam masala, salt and pepper to taste.Transfer the soup to a blender or use an immersion blender to blend until smooth.Serve with a dollop of Greek yogurt and toasted pumpkin seeds.

4-6

5 1 5 5

2 Tbsp. (30 ml) olive oil 1 shallot, diced 1 medium sweet potato, peeled and diced to 1-inch cubes 1 medium butternut squash, peeled, seeded, and diced to 1-inch cubes 3 medium pear, peeled, seeded and diced to 1-inch cubes 34 oz (1 L) no-salt-added vegetable broth 1 tsp. (5 ml) cinnamon 1 tsp. (5 mL) cumin 1/2 tsp. (3 ml) garam masala (spice) salt and freshly ground black pepper to taste 1/2 cup (125 mL) 2% plain Greek yogurt 2 Tbsp. (30 mL) pumpkin seeds, toasted

Butternut Squash and Pear Soup

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4-6

servings

0:15

Preparation

0:40

COOKING

0:55

TOTAL TIME

Imprimer ma sélection

Ingredients

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2 Tbsp.
(30 ml)
olive oil

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250 - 500 ml SELECTED VARIETIES

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750 ml SELECTED VARIETIES

IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

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1

shallot, diced

1

medium sweet potato, peeled and diced to 1-inch cubes

1

medium butternut squash, peeled, seeded, and diced to 1-inch cubes

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SMALL PIE PUMPKINS

2 for/ $5.00

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ASSORTED LOCAL SQUASHES

$1.69 /lb

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$1.99 /lb

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CUBED BUTTERNUT SQUASH, SWEET POTATOES OR TURNIP SQUASH

$3.99 ea.

400 g

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$1.69 /lb

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$1.99 /lb

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$1.69 /lb

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3

medium pear, peeled, seeded and diced to 1-inch cubes

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LARGE BARTLETT OR LARGE RED STARKRIMSON PEARS

$2.49 /lb

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$2.49 /lb

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34 oz
(1 L)
no-salt-added vegetable broth

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1 tsp.
(5 ml)
cinnamon

1 tsp.
(5 mL)
cumin

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1/2 tsp.
(3 ml)
garam masala (spice)

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salt and freshly ground black pepper to taste

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1/2 cup
(125 mL)
2% plain Greek yogurt

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12 X 100 g or 640 - 750 g

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12 X 100 g or 640 - 750 g

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2 for/ $8.00

500 g,2 X 130 g,4 X 100 g SELECTED VARIETIES,

2 Tbsp.
(30 mL)
pumpkin seeds, toasted

Imprimer ma sélection

Preparation

Add oil into a large soup pot.

Once oil is hot, cook the shallot, sweet potato and squash for 5 minutes, or until shallot is lightly browned.

Add pears and broth. Bring to a boil.

Reduce heat to low, cover pot, and simmer 30-40 minutes, or until all vegetables are fork-tender.

Stir in cinnamon, cumin, garam masala, salt and pepper to taste.

Transfer the soup to a blender or use an immersion blender to blend until smooth.

Serve with a dollop of Greek yogurt and toasted pumpkin seeds.

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