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Receta Pureed Butternut Squash and Pear Soup

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Raciónes: 50
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Ingredientes

Cost per serving $2.53 view details
  • 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

Direcciones

  1. 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.
  2. Simmer until squash and pears are tender, about 1 hour.
  3. 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.
  4. Garnish soup with sour cream or creme fraiche and chives.
  5. 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%
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