What do you do to kill time when you’re sitting in a waiting room? I usually pick up a magazine that has pictures of food with recipes. Sometimes I’m inspired when I randomly flip through the pages. That is exactly how this recipe was developed. The natural sweetness from just the pear and squash make this is an absolutely simple and yummy soup you can easily make at home.
If you’re looking for tasty soup recipes for your weight-loss diet, this simple and healthy recipe will definitely suit your needs. By eliminating the chicken broth, onions, potatoes, and sour cream as the original recipe required, I used only 7 ingredients:
Extra Virgin Olive Oil
Fresh Rosemary Sprig
I decided to use the Bosc pears because of the sweet-spicy flavor and its dense and smooth texture. Leaving the dark brown skin on the pears added a few more grams of insoluble fiber as well as an interesting flavor to the soup. When I prepared the acorn squash, I cut it into quarters and placed them in a steamer to steam for approximately 30 minutes. The homemade acorn squash is fantastic in muffins, acorn squash soup with coconut milk, or even by itself. You can also substitute homemade acorn squash puree with any type of squash puree, homemade or from a can.
After I simmered the chopped pear slices with squash puree, rosemary sprigs, and garlic powder for 10 minutes, I used my hand blender to puree the soup until it formed a very smooth texture. While the soup was simmering, I sautéed a few slices of pears in oil and used them later as garnishing. Does that sound like fun or what?
With these simple ingredients, this healthy squash soup truly delivers a natural taste from the pears and squash. The addition of rosemary makes the soup more flavorful, totally well balanced and not overwhelmed by the flavor from any of the other ingredients.
- 2 Bosc Pears
- 1 small steamed acorn squash, skin and seeds removed (approximately 1 lb)
- 2 cups water
- ½ teaspoon salt
- 1 sprig fresh rosemary
- ¼ teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- Cut Bosc pears into slices. Set 4 big slices aside for garnishing.
- In a saucepan, add the steamed acorn squash, pear slices, water, salt, and rosemary. Bring to a boil over medium heat and then simmer over low heat for 10 minutes. Stir occasionally.
- While the soup is simmering, heat a sauté pan over high heat. Add extra virgin olive oil when the pan is hot. Add 4 slices of pears into the sauté pan and reduce the heat to medium. Carefully flip the pear slices occasionally. Sauté until both sides are slightly caramelized on the edges. Approximately 5 minutes.
- Remove the saucepan from heat. Use a hand blender to blend the soup until it is smooth. Garnish with caramelized pear slices and extra rosemary sprigs. Serve immediately.