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Butternut Squash Soup With Pear, Cider & Vanilla Bean

By Roost
232 faves | 2 recommends
More from this source
Roost
Related tags
main-dish soups nut free vegetarian passover lunch
Nutrition per serving    (USDA % daily values)
CAL
322
FAT
40%
CHOL
2%
SOD
76%

Comments

Good stuff, super easy, and I even used vanilla extract and it was delicious!
Joe Williams   •  6 Apr   •  Report
Followed the recipe and ended up having to throw most of it away. The vinegar was overpowering. A waste of a beautiful butternut squash.
Liz Trudeau   •  25 Feb   •  Report
I made this for a holiday dinner that included two vegetarians, a gluten intolerant guest, a lactose intolerant guest, and a nut allergy. It was very very delicious and I was very happy to find something that everyone could eat!
Jessica Dan   •  16 Oct   •  Report
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Ingredients for 4 servings

3 TBS olive oil

1 2lb butternut squash, peeled and seeded

2 ripe pears, peeled and coarsley chopped

1 yellow onion, coarsley chopped

1 cup apple cider vinegar

4 cups vegetable stock

1/2 cup yogurt

1 vanilla bean, seedes scraped and pod reserved

chives or pumpkin seeds for garnish

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