Please Subscribe so you don’t miss a Chopped!
Butternut Squash, Pear Soup Chopped
By KC the Kitchen Chopper,
I made a Roasted Hubbard, Apple, and Sherry V Soup Chopped a while ago. We loved the smooth texture of the soup even though there was no cream involved. I thought I’d tackle a Butternut version with the same idea in mind. Chopping calories but still a flavorful soup! This time I made the Soup Chopped with a few possible variations. It’s up to you whether you want a smooth silky soup that’s a perfect appetizer or a more hearty version that is a delish “Balanced Meal in a Bowl”. We like hearty meals in a bowl around here so I added Chopped Chicken and Brown Rice. The silky texture of the soup with the chunky chicken and chewy brown rice coupled with the crunch of the Almonds was a true spot hitter!
I decided to use the Hubbard Squash Soup Chopped Recipe as a template. I had a ripe pear that needed a home so that replaced the apple. I used Red Wine Vinegar instead of Sherry Vinegar and Almonds for Pistachios because that’s what I had. The one unique departure from the Hubbard recipe is the addition of White Beans. White Beans add extra healthful fiber and protein. So even if you’re not adding the Chicken you’ll get a dose of protein.
Prep Time: 15 minutes
Cook time: 1 hour
Yield: Serves Approximately 4-6
Preheat oven to 400 degrees to roast the Butternut Squash
Baking Sheet Ingredients:
1 Butternut Squash. Halved and Seeded. See ” “How do I Chop This…Butternut Squash”
1 Tablespoon Melted Butter. Use only enough to coat the cut sides of the Squash. Reserve the rest for sautéing the Bowl/Pot Ingredients
A sprinkle of Kosher or Sea Salt
2 Tablespoons Olive Oil
1 Brown or Red Onion, Chopped. Yield of 1 cup
1 Ripe Pear, Chopped
1/2 cup Chopped Carrot
1 cup Chopped Mushrooms
3 Garlic Cloves, Chopped
1 teaspoon dried Sage
1 teaspoon Smoked Paprika
1/2 cup Great Northern White Beans. If canned, lightly drained
4 cups Chicken or Vegetable Broth
4 cups Roasted Butternut Squash
Look at these beautiful White Beech Mushrooms that came in my “Farm Fresh to You”
Box. I’d never seen them before. It’s totally fine to use whatever mushrooms you have or like! Brown, Crimini or Button are easy to find.
Zing Factors: Use one or all, it’s up to you!
1 teaspoon Turmeric. For super antioxidant and anti-inflammatory properties
1-2 Tablespoons Red Wine Vinegar
16 – 20 Oven Roasted Almonds, Chopped, for Garnish
Baking Sheet Prep:
Is your oven pre-heated? On a Baking Sheet sprayed with non-stick spray place the Halved and Seeded Butternut Squash, coated with the butter and salt, cut side down. Roast for 30 minutes or until soft and caramelized. When cool enough to handle, scrape shells and reserve the squash. You should have about 2 cups or so.
Bowl/Pot Ingredient Prep: In a Soup Pot heated to Medium High, add the Reserved Butter and Oil. Add the Bowl/Pot Ingredients up to and including Smoked Paprika. You can also add the Turmeric if desired. Sauté until the veggies/fruit are soft and slightly caramelized. Now add the White Beans, Broth and Butternut. Stir to combine. Cook this mixture for about 30 minutes to enhance the flavors. Remove from heat and get out “the Boat Motor” stick blender. Blend till smooth. If desired, add 1 Tablespoon of the Zing Factor Red Wine Vinegar. Check for seasoning and add more if desired.
At this point you can serve as a smooth soup or add the Full Meal Ingredients and stir to combine. Ladle the soup into bowls and garnish with Chopped Almonds if you’d like…then
“Get Your Spoons Ready!”
This Chopped is linked up at “Homestead Blog Hop” at “Simple Life Mom”!
This recipe featured at “Our Three Peas” Wine’d Down Wednesday #62 Linky
Featured as well at “Dizzy Busy and Hungry” Wine’d Down Wednesday #62 Linky
This recipe featured at “The Mom Maven” Turn Tuesday #61 Linky