• It's a very tasty Acorn Squash And Pear Soup for the whole family. It's also great babyfood but don't let that scare you. All the ingredients are perfect for early eaters. My 6 month old loves it as much as my husband does.

Ingredients

  • 1 med acorn squash, baked and seeded
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 2 cups vegetable broth
  • 1 large ripe pear, pared, cored and cut into chunks
  • salt and pepper to taste
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PREP TIME 15 Min READY IN 30 Min
COOK TIME 15 Min SERVINGS 4
MAIN INGREDIENT Vegetable
MEAL/COURSE Side Dish
TYPE OF DISH Soup and Stew
COOKING METHOD Stove-Top
CUISINE American

Preparation

  1. Scoop squash pulp into bowl; discard skin
  2. In a 2-qt saucepan sprayed with Pam cook onion and garlic over med heat, stiring constantly, until soft, about 5 min. Add broth, pear and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 min
  3. 3 Cool soup slightly ( this is to avoid overflowing) then transfer in small batches to a blender; process until smooth. Return to saucepan; reheat Serve hot.

Rating

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