Preheat oven to 450 degrees. While preventing, split squashes and remove seeds. Cover baking sheet with foil and add water to pan. Season with salt and pepper. Place on baking sheet, cut sides down, bake for 30 mins. Invert squash and return to oven for 15 minutes more. Cool and scoop flesh (can be done up to 2 days ahead)
Bring Dutch oven to heat over medium high, add oil and heat. Add onion, brown sugar and cumin. Cook, stirring occasionally until onion softens, approx. 5 minutes.
Add squash, broth and season with salt and pepper. Bring to boil, add pears, cover and reduce to simmer until pears are tender, approx 5 minutes.
Remove from heat. Purée with immersion blender or standard blender (do not fill more than half full at a time). Combine sour cream and maple syrup in a bowl. Serve soup garnished with 1 tablespoon of mixture.
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|Serving Size: 1 Serving (1642g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1321 (54%)|
|Amt Per Serving||% DV|
|Total Fat 146.7g||196 %|
|Saturated Fat 66.6g||333 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 639.4mg||197 %|
|Sodium 1406.9mg||49 %|
|Potassium 4379.4mg||115 %|
|Total Carbohydrate 125.6g||37 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 122.2g|
|Protein 155.5g||222 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2443
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