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    Summertime Pear Butternut Soup (Gluten-Free)

    Jefferson Adams
    Summertime Pear Butternut Soup (Gluten-Free)
    Caption: Perfect hot or cold, this butternut squash soup delivers. Photo: CC--Ruth Hartnup

    Celiac.com 09/20/2016 - Pears freshen up this fall classic and make it perfect for summer or the early days of fall. Served warm or chilled, this soup makes a great focal point of a light dinner.


    • 4 tablespoons butter
    • 4 cups chicken broth
    • 4 ripe pears, peeled, quartered and cored
    • 2½ pounds butternut squash, peeled, seeded and cut into 2-inch chunks
    • 2 medium tomatoes, cored and quartered
    • 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
    • 2 cloves garlic, crushed
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon salt
    • 1 sprig rosemary
    • Freshly ground pepper, to taste
    • 1 tablespoon thinly sliced fresh chives, or scallion greens
    • Heavy cream

    In a 4-quart saucepan melt the butter over medium-high heat, add the leeks and garlic, and sweat them a bit.

    Add squash, tomatoes, and pears, and sweat them a bit. Add salt.

    Pour in just enough stock to cover the main ingredients.

    Add sprig of rosemary, and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes.

    Remove rosemary.

    Puree with immersion blender. Or carefully blend in small batches.

    Add a touch of cream and season, to taste.

    Top with fresh pepper, and sliced fresh chives, or scallion greens, and serve warm or chilled.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.