Pureed Butternut Squash and Pear Soup Recipe
Servings: 50
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Ingredients
- 18 lbs butternut squash, wash, peel, split, seed, dice large
- 9 lbs canned pears, strain and reserve liquid
- 3 oz butter
- 12 oz onions, peel and chop fine
- 6 oz leeks, whites, wash, trim, split, chop fine
- 6 oz carrots, wash, peel, chop fine
- 6 oz celery, peel, chop fine
- 4 1/2 gals vegetable stock
- 3 tsp ground nutmeg
- 1 1/2 tsp cayenne pepper
- 5 tsp granulated sugar
- 4 cups creme fraiche, sour cream, or yogurt (optional)
- 3 bunches fresh chives, wash, chop fine
- salt to taste
Directions
- In a large stockpot, saute the mirepox with butter until the onions are translucent. Add the squash, pears, sugar, and vegetable stock, bring back to the first boil, and reduce to a simmer. Skim as needed.
- Simmer until squash and pears are tender, about 1 hour.
- When squash is tender, strain the stock and puree mixture in food processor. Combine the vegetable mixture, pear juice, and stock in stockpot. Bring to a boil. Adjust seasonings.
- Garnish soup with sour cream or creme fraiche and chives.
- Note: Soup can be served hot or cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 573g | |
| Recipe makes 50 servings | |
| Calories 159 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 1378mg | 57% |
| Potassium 570mg | 16% |
| Total Carbs 37.67g | 10% |
| Dietary Fiber 5.3g | 18% |
| Sugars 20.3g | 14% |
| Protein 1.75g | 3% |
