| |
| |
| 1 |
|
medium acorn squash |
|
| 1 |
|
small onion(s) |
|
| 1 |
|
clove garlic clove(s) |
|
| 2 cup |
|
vegetable broth |
|
| 1 |
|
large pear(s) |
|
| 1 tsp |
|
black pepper |
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|
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| |
| 1 |
Bake and seed squash. Remove pulp to bowl. Discard skin. Chop onion and garlic. Core pear and cut into chunks. In 2 qt. saucepan sprayed with nonstick spray, cook onion and garlic over med heat, stirring constantly until soft, about 5 min. |
| 2 |
Add broth, pear and squash pulp. Bring to a boil. |
| 3 |
Reduce heat and simmer until pear is soft, about 10 min. Cool slightly. |
| 4 |
Transfer to blender in small batches and puree until smooth. Return to saucepan. Reheat and serve hot. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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