Simple Sweet Potato & Pear Soup Recipe (Fall favourite!)

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2. Melt butter or organic coconut spread in a large skillet over medium heat. Add pear pieces and saute 5 minutes. Add wine. Reduce heat, cover and simmer for 10 minutes or until pear pieces are tender. 3. In food processor or blender, puree sweet potato mixture and pear mixture in batches. Return pureed soup to Dutch oven.

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Sweet potato pear soup Ingredients. 3-4 tablespoons butter. 1 small onion, diced, or 2 leeks, diced. 1 small carrot, peeled and diced. 1 small rib celery, diced. 2 large sweet potatoes, peeled and.

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Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until sweet potato is tender. 3. Into blender or food processor, add half of the soup. Cover; blend on medium speed 1 to 2 minutes or until smooth; return to saucepan. Blend remaining soup. Heat blended soup 1 to 2 minutes or until hot. Garnish with fresh thyme.

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Add the sweet potatoes, leeks and pear. Cook, stirring occasionally, for 7-8 minutes. If the bottom of the pot starts to get dry, add the remaining tablespoon of olive oil. Stir in the garlic, ginger, tomato paste, salt, pepper, curry powder and paprika. Cook for an additional 2 minutes, or until fragrant.

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1 In a pot, heat butter on medium heat. Add onion, carrot and celery and sauté for 1 minute. Add sweet potatoes, pears and thyme and sauté for about 2 minutes. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft. 2 Purée in a blender or food processor until smooth.

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In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Stir in the garlic, garam masala, and paprika and cook for one minute. Add the cooked potato cubes and the raw chopped pear and cook for two minutes more. Add the water, salt, sage, and cayenne.

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Instructions. In a large pot melt the butter over medium high heat then add the onion and garlic; cook and stir 5 minutes. Add the pears, sweet potatoes,potato, salt and thyme; cook and stir 5 additional minutes. Add in the broth, bring to boil, cover and simmer for 30 minutes. Use an immersion blender to blend until very smooth then season.

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Reduce heat, cover, and cook until potatoes are tender, about 25 minutes. Cool slightly. Remove bay leaves and cinnamon sticks. Purée in batches in a blender, until smooth. Return soup to saucepan and heat through. Season to taste with nutmeg, salt, and pepper. Garnish with sautéed pear. Serve hot. For pear garnish: 1 large pear, peeled and diced

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Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft. If including wine in your soup, add this in the last 10 minutes while the soup is simmering. Cool the soup for about 30 minutes. If using canned pears, drain these well, reserve the juice and add the pears now.

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Preheat oven to 400F. Line a large baking sheet with parchment paper. Toss sweet potato and pear with olive oil, maple syrup and sage. Roast for 20 -25 minutes until potatoes have softened. Place pear, sweet potato and all the drippings in a blender or. food processor. Blend until creamy. Add mixture in a large pot over medium heat.

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Instructions. 1. Melt butter in a Dutch oven over medium heat. Add diced onion, butternut squash, pears and sweet potatoes. Add a little Kosher salt and cook about 10 minutes, stirring occasionally until onions are translucent and vegetables are soft. 2. Add broth, bring to a boil and reduce to a simmer.

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In a large pot, heat oil over medium heat. Add onions and celery to pot and sautéed until slightly softened. Toss in the cubed sweet potato and a pinch of salt to the pot. Cook over medium heat for around 5-8 minutes. Add, pears to pot along with dried thyme and paprika. Cook for another couple of minutes until fragrant.

Simple Sweet Potato & Pear Soup Recipe (Fall favourite!)

Wash and split sweet potatoes lengthwise. Coat well with olive oil and place, flesh side down, on the prepared sheet pan and roast at 375°f (190°c) for 20 minutes. 2. Nearing the end of the 20-minute mark, peel and split onions then coat with olive oil and place on the same sheet pan as the sweet potatoes.

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In a large pot, heat olive oil over medium heat; add onion, and cook until translucent. Add garlic, and cook until fragrant, about 30 seconds. Add pears, sweet potatoes, salt and thyme; cook 5 minutes, stirring occasionally. Pour in broth. Bring to a boil; then reduce, cover, and let simmer 30 minutes. Transfer to a blender, and process until.

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Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft. Puree in a blender or food processor until smooth. Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.

Sweet Potato & Pear Soup

In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil.