Diabetes Forecast

Butternut and Pear Soup

Per Serving

Butternut and Pear Soup

Makes: 9
Serving Size: 2/3 cup
Calories 130
Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 17 g
Fiber 2 g
Sugars 8 g
Cholesterol 5 mg
Sodium 85 mg
Protein 3 g
Choices: Carbohydrate 1, Fat 1
  • Makes: 9
  • Serving Size: 2/3 cup
  • Preparation Time: 17 minutes
  • Cooking Time: 1 hour for roasting, 17 minutes for soup to simmer


1 med. onion, sliced
2 small pears (each about 5 to 6 oz.), unpeeled, halved, cored, and diced
3 sprigs thyme
2 Tbsp. olive oil
1 large butternut squash (about 2 lb.), halved, seeds removed, unpeeled
1 cup fat-free, reduced-sodium chicken stock
2 cups 1% milk
3/4 cup toasted pecan pieces


  1. Preheat the oven to 400°F. In a baking pan, place the onion, pears, thyme, and olive oil. Place the unpeeled squash halves on top of this mixture. Roast the squash in the oven for about 50 to 60 minutes, until you can get a fork through the squash. Remove from the oven and let cool a bit.
  2. Scoop the meat from the squash and discard the peel. Place the squash and contents of the pan in batches through a blender or food processor. Pour the contents of the blender in a stockpot. Add the chicken stock and let simmer for 10 minutes. Add the milk and simmer for 5 to 8 minutes. Garnish each bowl with toasted pecan pieces.

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