Butternut squash, pear & almond butter cream soup
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Butternut squash, pear & almond butter cream soup
Photo credit: Cindy Boyce

Butternut squash, pear & almond butter cream soup

Butternut squash, pear & almond butter cream soup
Photo credit: Cindy Boyce
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Here is a delicious creamy butternut squash soup that can easily be doubled if you are having a lot of people over for the holidays. You can switch the pears for apples and leek for onions to mix things up a little.

  • Serves6
  • Prep time30 min
  • Cook time45 min
  • Timeout30 mins
  • FreezingFreezes well

Ingredients

  • 3 tablespoons of butter
  • 4 cups of butternut squash, peeled, seeded and diced
  • 2 pears, peeled and quartered
  • 1 cup of leeks, sliced
  • 1 garlic cloves, chopped
  • Salt & pepper, as preferred
  • 4 cups of chicken broth
  • 1 cup of 15% cream
  • 1/4 cup of almond butter
  • 2 tablespoons of chopped smoked almonds

Steps

  1. Melt the butter in a large pot on medium heat, then brown the squash pieces, pears, leeks and garlic for 10 minutes. Seasons.
  2. Add the chicken broth and almond butter then bring to a boil. Reduce heat and simmer for 35 minutes.
  3. Blend with a handheld mixer until smooth.
  4. Season then garnish with smoked almonds to serve.

Tips & tricks

Keeps for 5 days in the refrigerator

Recipe published on August 19, 2018