Butternut Squash Pear Soup
Created by Dee Ben on July 1, 2014
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #12960
Ingredients
- 1 butternut squash (baked until soft peel)
- 1 can (15 ounce) pears, drained (if not packed in water or one 15 ounce can juice)
- 1 teaspoon ginger, crushed (I use jar)
- 1/2 cup leeks, sliced (thin green parts too)
- 1 vegetable bouillon cube (knorr)
- 4 cups water
How to Make
-
Step 1: In pan every thing together. Cook until everything is mushy.
-
Step 2: Process until smooth in blender or stick blender.
Nutritional Facts
- Serving Size: 1 (390.7 g)
- Calories 79.1
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 11.6 mg
- Sodium - 197.8 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 4.3 g
- Sugars - 8.2 g
- Protein - 4.1 g
- Calcium - 25.9 mg
- Iron - 0.7 mg
- Vitamin C - 29.6 mg
- Thiamin - 0 mg