I'm posting another soup recipe since it's Simmering Soup Week on my other blog! Be sure to check it out and enter the giveaway.
Got this recipe from WW 2-3 years ago. It's yummy and I've served it to company several times. Hope you like it! I will update with a picture soon - didn't have it ready yet...
Squash and Pear Soup
1 medium acorn squash, baked and seeded (I actually just use 1 box of frozen squash, thawed out)
1 small onion, chopped
1 garlic clove, chopped
2 cups vegetable broth
1 large ripe pear, pared, cored, and cut into chunks (or 1 can of pears)
Salt and pepper to taste
1. Scoop squash pulp into bowl; discard skin (or thaw your frozen squash and put in bowl).
2. In a 2-quart saucepan sprayed with nonstick cooking spray, cook onion and garlic over medium heat, stirring constantly, until soft, about 5 minutes. Add broth, pear, and squash pulp; bring to a boil. Reduce heat; simmer until pear is soft, 5-10 minutes.
3. Cool soup slightly. Transfer in small batches to blender; process until smooth (or use stick blender in pan - very carefully!). Return to saucepan; reheat. Serve hot.
4 servings, 97 cal., 0 g fat, 4 g fiber, 1 pt
This really is a nice soup - I do hope you give it a try!