- In an 8-quart stockpot heat oil over medium heat. Add onion; cook 3 minutes or until soft. Add butternut squash and pears; cook 3 minutes or until squash and pears are softened.
- Add broth and ginger to pot. Bring to boiling; reduce heat and simmer 20 minutes or until squash is soft. Remove from heat and let cool slightly.
- Place half the squash mixture in a blender; blend until smooth and return to pot. Repeat with remaining squash mixture. Stir half-and-half into pot. Heat through. Ladle into a large serving bowl or individual soup bowls.
- To create a "web," spoon a small amount of sour cream in the center of the soup, and spoon 2 circles of sour cream around it. Using a toothpick, gently "drag" the sour cream from the center to the outside edge. Repeat, dragging to a total of 6 or 8 points on the outer circle.
View all nutritional information
Calories 132, Calories Fat 33, Total Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 241mg, Carbohydrate 24g, Protein 3g
|Calories (fat) extra||25|
|Total Fat (extra)||6|
|Saturated Fat (extra)||6|
|Vitamin A (extra)||91|
|Vitamin C (extra)||14|