The Whole Food Plant Based Cooking Show
Butternut Squash & Pear Soup
Calories: 138kcal
The secret to the best Butternut Squash soup isn't more cream or potatoes, it’s fruit. Most people make the mistake of using heavy starches that mask the squash's natural flavor. In today’s video, I’m showing you why pears are the "magic" ingredient that creates a silky texture and a subtle sweetness that you can’t get any other way.
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Equipment
Ingredients
- 1 onion diced
- 2 ½ cups butternut squash cubed (about 1 1/2 pounds)
- 2 pears chopped
- ½ tsp thyme
- ½ tsp coriander
- 1 liter vegetable broth low sodium
- 2 tbsp nutritional yeast
- 1 cup soy milk unsweetened, or plant based milk of choice
- 1 tbsp dark miso paste
- ½ tsp cracked pepper
Garnish
- ½ pear halved and sliced into very thin slices
- ¼ cup pecans toasted and chopped
Instructions
- Sauté onions for a few minutes.
- Add the squash, pears, thyme, coriander and broth and cook until butternut squash is soft. (15 minutes or so)
- Add the nutritional yeast, soy milk, miso paste and cracked pepper.
- Blend with an immersion blender or blend in blender in small batches.
- Garnish with fresh slices of thinly sliced pears and toasted pecan pieces.
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Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 216mg | Potassium: 450mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6388IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg
