"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Acorn Squash and Pear Soup Recipe

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This recipe for Acorn Squash and Pear Soup, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Holmquist
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 sm Onion, chopped
1 clove Garlic, chopped
1 med Acorn Squash, baked and seeded
1 lg Ripe Pear, pared, cored and cut into chunks
2 C Vegetable Broth
Salt and Pepper to taste

Directions:
Directions:
Scoop squash pulp into bowl, discard skin. In a 2-quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly, until soft, about 5 minutes. Add broth, pear, and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes. Cool soup slightly. Transfer in small batches to blender; process until smooth. Return to saucepan; reheat. Serve hot.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a weight watchers recipe with 1 point for each serving for those who are counting.

 

 

 

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