1 can (15 ounces) butternut squash puree (see note)
1 can (15 ounces) pear halves packed in pear juice, drained well (see note)
1 vegetable or chicken bouillon cube
1 cup water
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper, or more to taste
2 teaspoons cream, optional
Salt to taste
Combine all ingredients in a medium saucepan over medium heat. Using an immersion blender, blend until smooth. Or combine all ingredients in a blender, puree and then transfer to saucepan to heat. Once soup is steaming, divide into soup bowls to serve. Swirl in cream if using and salt to taste. Serve immediately.
Cook's note: For testing purposes, I used Farmer's Market Organic Butternut Squash. If you cannot find canned butternut squash puree, pure packed pumpkin can be substituted. Add additional water until desired consistency is achieved, as pumpkin is thicker than butternut squash. Do not use pears packed in syrup or soup will be overly sweet.
@Recipe nutrition:Nutrition values per serving: 83 calories (5 percent from fat), 0.5 g fat (0 saturated), 21 g carbohydrates, 4 g fiber, 1 g protein, 0 cholesterol, 474 mg sodium.