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Country Living Flavors of Country Cookbook
by the Editors of Country Living
A thermos of this velvety soup makes a great accompaniment for picnic sandwiches. Any leftover soup (unlikely!) can be frozen for up to 1 month.
Makes 9 Cups


• 1 large or 2 small butternut squash (3-4 pounds)
• 1 tablespoon vegetable oil
• 2 medium onions, chopped (about 2 cups)
• 1 shallot, chopped (about 2 tablespoons)
• 1 tablespoon chopped peeled fresh ginger
• 1 fresh jalapeno pepper, seeded and chopped (about 1 tablespoon)
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 2 ripe pears, peeled, cored, and cut into chunks (about 2 cups)
• 6 cups low-sodium chicken broth
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1/4 cup heavy cream

1. Roast The Squash:
Preheat oven to 400°F. Cut the squash in half lengthwise and place cut side down on a nonstick baking pan. Pour 1/4 cup water into the pan and roast for 45 minutes or until the squash is tender when pricked with a fork. Remove from the oven and allow to cool. (This step may be done the day before preparing the soup.)

2. Make The Soup: Remove the seeds and peel from the roasted squash. Place the cooked squash in a medium bowl and mash coarsely. Set aside. In a 6-quart saucepan, heat the oil over medium-high heat. Add the onion, shallot, ginger, jalapeno, salt, and pepper, and cook until onion is soft and begins to turn light brown—about 10 minutes. Add the pears and cook another 5 minutes. Measure 3 cups of the cooked, mashed squash and add to the saucepan. Stir in the broth, honey, and thyme and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. In a blender or food processor fitted with the metal blade, puree the soup in batches. Return the soup to the saucepan. Stir in the cream and keep warm. Do not boil. Serve warm.

Nutrition information per 1-cup serving—protein: 4.3 g; fat: 6 g; carbohydrate: 30 g; fiber: 6.7 g; sodium: 381 mg; cholesterol: 12 mg; calories: 169.



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