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Butternut Squash and Pear Soup 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
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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 pears, 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 salt and freshly ground black pepper to taste 1/2 cup (125 mL) 2% plain Greek yogourt 2 Tbsp. (30 mL) pumpkin seeds, toasted
Butternut Squash and Pear Soup

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

Imprimer ma sélection
  • 2 Tbsp.
    (30 ml)
    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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  • 3
    medium pears, 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

  • salt and freshly ground black pepper to taste
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  • 1/2 cup
    (125 mL)
    2% plain Greek yogourt
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  • 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.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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