ZUCCHINI-PEAR SOUP
Provided by Mark Bittman
Categories easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
- Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then purée. Serve cold or reheat and serve hot, garnished with mint, if desired.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1475 milligrams, Sugar 16 grams
CURRIED BUTTERNUT SQUASH AND PEAR SOUP
My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry. Serve topped with frizzled onions.
Provided by blancdeblanc
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
- Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
Nutrition Facts : Calories 168.7 calories, Carbohydrate 27.6 g, Cholesterol 20.1 mg, Fat 6.7 g, Fiber 6.6 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 887.7 mg, Sugar 8.7 g
EASY BUTTERNUT SQUASH AND PEAR SOUP
This soup is great for a cold fall day. I don't often cook using recipes so all amounts are my best guess but feel free to experiment - this recipe is great no matter what I seem to do with it. One helpful hint with the squash: It is really hard to peel so I do not peel it but instead roast it and then scoop the insides out into the soup. It's much easier that way! Serve topped with blue cheese crumbles and crusty bread on the side.
Provided by rxspo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
- Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
- Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
- Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 46.7 g, Cholesterol 0.3 mg, Fat 7.6 g, Fiber 8.8 g, Protein 4 g, SaturatedFat 1.2 g, Sodium 334.3 mg, Sugar 18.6 g
ZUCCHINI-PEAR SOUP
Provided by Food Network
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
- Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.
SPLIT PEA AND ZUCCHINI SOUP
This is a very nice soup and a change from the regular split pea soup. I adapted it from Mediterranean: Food of the Sun.
Provided by Engineer in the Kit
Categories Lunch/Snacks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak the split pea overnight in cold water, or at least 6 hours.
- Cook the onion in the oil until soft. Add the zucchini to the pan stirring for 2-3 minutes.
- Add the water, split pea, veg bouillon, tumeric, salt and pepper and bring to a boil. Reduce the heat, then cover and simmer for 30-40 minutes, or until the split peas are tender.
Nutrition Facts : Calories 206.8, Fat 1.9, SaturatedFat 0.3, Sodium 313.7, Carbohydrate 36.1, Fiber 14.2, Sugar 6.8, Protein 13.6
PEAR ZUCCHINI BREAD
Pretty pear pieces peek out of every slice of this moist bread recommended by Pat Habiger or Spearville, Kansas.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine flours, pie spice, baking soda, baking powder and salt; stir into pear mixture until blended. Fold in nuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a wire rack to cool completely.
Nutrition Facts :
SPLIT PEA AND ZUCCHINI SOUP
Make and share this Split Pea and Zucchini Soup recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.
- Heat the oil in a saucepan. Add the onion, cover and cook until soft.
- Reserve a handful of the diced zucchini and add the rest to the pan.
- Cook, stirring constantly for 2-3 minutes. Add the split peas to the pan.
- Add the stock and turmeric to the pan and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, or until the split peas are tender.
- Season with salt and pepper to taste.
- When the soup is almost ready, bring a saucepan of water to a boil, add the reserved zucchini and cook for 1 minute. Drain.
- Serve soup garnished with the boiled zucchini.
Nutrition Facts : Calories 262.2, Fat 5.5, SaturatedFat 0.9, Sodium 733.6, Carbohydrate 36.8, Fiber 14.1, Sugar 7.5, Protein 18.1
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