Butternut Apple Pear Soup with Shrimp
All right, so you are going to absolutely love or hate this soup. I don’t know how else to describe it. You are either a butternut squash soup person or you aren’t. I am the husband isn’t. Although he did try a taste and he wasn’t totally grossed out, which was WAY more then I expected.
You could make this without the shrimp. I just happen to have some in the freezer and thought they would compliment the sweetness of the soup. Plus I wanted to add some protein for my lunches.
- 5 cups Butternut Squash (700 g)
- 1 Apple cored and cut in chunks (leave the skin on)
- 1 Pear cored and cut in chunks (leave the skin on)
- 1 small sweet onion (or a thick slice) chopped (150 g)
- 2 cups fat free chicken broth or vegetable broth (more if you want a broth-ier less thick soup)
- .5 tbsp Coriander Seeds crushed or run through a small food processor
- 1 tsp ground nutmeg
- .5 tsp ground cinnamon
- .5 tsp ground cloves
- .5 tsp ground ginger
- 1 lb steamed shrimp, cleaned and de-tailed (I used frozen)
In a large pot, add the squash, apple, pear onion broth and spices. Cover and bring to a boil over high heat. Don’t worry if the broth doesn’t cover the tops of the veggies, they will cook down.
Lower the heat to medium and continue boiling for about 15 minutes.
Using a hand blender, (or transfer in small amounts to a blender) purée the squash, apple, pear and onion. I left a few chunks but you can puree it smooth if you like.
Continue to cook over low heat for at least another 10 minutes. Add the shrimp just before serving.
I’m calculating 5 servings about 400g each. Even with the shrimp, the soup is only about 206 calories, 2 g of fat and 5 g of fiber per serving.
Labels: DinnerIdeas
posted by Roni
at
9:48 PM
3 Comments :
i actually just polished off a butternut soup tonight! i used 1 squash (roasted), a sweet potato, and 2 zuchinni (all i had sitting around)...then added a little salt, little pepper, a generous amount of curry powder, and some red pepper to spice it up a bit. delicious! (i meant to puree some garbanzo beans for it, but got lazy about breaking out the food processor)...
also--try it over cheese ravioli for a change.
Roni - I ran across this recipe on allrecipes.com and immediately thought of you and your love of butternut squash.
Butternut Squash Pizzas with Rosemary
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
1 cup thinly sliced onion
1/2 butternut squash - peeled, seeded, and thinly sliced
1 teaspoon chopped fresh rosemary
salt and black pepper to taste
3 tablespoons olive oil, divided
1 (16 ounce) package refrigerated pizza crust dough
1 tablespoon cornmeal
2 tablespoons grated Asiago or Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
It must be the weather. I just finished making a roasted squash soup. I am going to try your recipe. It sounds wonderful. Thanks Roni
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