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Squash And Pears Soup

Perfect comfort soup for cold fall days. This squash soup is definitely one of my favorites. It is tasty, velvety and has a flavor that is out of the ordinary.
5 from 4 votes
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Course: Soup
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 163kcal
Author: Sophie Viau

Ingredients

  • 1 butternut squash cubed
  • 3 cubed potatoes
  • 1 chopped onions
  • 2 pears chopped
  • 1 tablespoon of olive oil
  • 2 tablespoon maple syrup
  • 1 teaspoon ground turmeric
  • 1 tablespoon Curry powder
  • 5 cups of vegetable broth
  • 1 can (14 oz) of coconut milk
  • salt and pepper to taste

Instructions

  • Peel and cut the squash, potatoes and pears into pieces. Slice the onions
  • In a large saucepan over medium-high heat add the olive oil, once hot add the onions and spices and cook until the onion is softened
  • Add the maple syrup, broth, squash, and potatoes. Bring to a boil, reduce heat and simmer for 20 minutes.
  • Reduce everything in the blender or with a hand blender. Adjust the seasoning.
  • Add the coconut milk, mix well to combine everything
  • Garnish with fresh cilantro ifdesired. Serve hot

Nutrition

Calories: 163kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 671mg | Potassium: 778mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10300IU | Vitamin C: 39mg | Calcium: 76mg | Iron: 2mg