Warm up with this creamy soup that’s a little sweet and a little savory.
Adapted from USA Pears
When picking a pear look for one that is brightly colored and free of bruising. A ripe pear will be slightly soft when pressed at the neck.
2 pounds Delicata Squash or Butternut Squash, cut in half lengthwise and seeded
2 tablespoons olive oil
2 firm but ripe Anjou or Bartlett pears, cut in half lengthwise and cored
4 cups canned low-sodium chicken broth
¼ teaspoon freshly grated nutmeg
1 tablespoon sugar
¼ tsp pepper
½ cup fat free evaporated milk
Preheat the oven to 350 degrees.
Brush the flesh of the squash and pears with olive oil and place, cut side down, on a rimmed baking sheet. Place in preheated oven and roast until tender when pierced with a fork, about 30 to 35 minutes.
Use a spoon to scrape out the flesh of the squash and pears and place in a blender. Discard the skins. Add 1 to 2 cups of the chicken broth and blend until smooth.
Put this mixture in a 3 ½-to 4-quart saucepan; add the remaining chicken broth, nutmeg, sugar, and pepper.
Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Stir in the evaporated milk and simmer until just heated through.
Per serving: 180 calories, 5 g fat, 0.5 g saturated fat, 4 g protein, 32 g carbohydrate, 5 g fiber, 430 mg sodium, 132 mg calcium, 677 mg potassium