Butternut Squash Pear Soup with Honey Mustard

Welcome to the epitome of autumn comfort. Crafted by Donna Wiehofen, a nutritionist at the University of Wisconsin Hospital & Clinics, this soup offers a symphony of seasonal flavors that will warm your soul. Harnessing the natural sweetness of butternut squash and pear, married with the heat of Slimm & Nunne Sweet & Nicely Hot Mustard, this recipe is a culinary experience like no other.

Ingredients

• 1/2 tbsp canola oil
• 1 large onion, chopped
• 4 cups fat-free chicken broth
• 1 medium fresh pear, cored, peeled, and cubed
• 1 large potato, peeled and cubed
• 4 cups cubed fresh butternut squash (2 lbs frozen mashed squash can be substituted)
• 1/8 tsp white pepper
• 1/8 tsp ground thyme
• 3 tsp Slimm & Nunne Sweet & Nicely Hot Mustard
• 1/2 cup fat-free Half & Half or evaporated milk
• 2 tbsp sherry
• Salt and pepper

Optional Topping

• 1/2 cup fat-free sour cream
• 2 tbsp orange liqueur or orange juice
• 1 tsp honey

Directions

1. In a large saucepan, heat oil. Add onions and cook until translucent.
2. Add broth, pear, potato, and squash. Bring to a boil, reduce heat, and simmer for 30 to 40 minutes or until potatoes, pears, and squash are very tender.
3. Add white pepper, thyme, mustard, Half & Half, and sherry. Using a hand held immersion blender, blend soup to the desired consistency.
4. Add salt, pepper, and extra mustard, if desired, to taste. Add additional broth if the soup is too thick. Heat through.
5. For optional topping, combine all topping ingredients. Place in a plastic squeeze bottle. When ready to serve soup, squeeze a swirl design on top of each bowl of soup.