Seckel & Squash Soup

There is nothing better than a comforting warm soup as we move into these fall months to help warm your body right up. Seckel pears and butternut squash play the leading roles in this hearty, yet sweet soup. It pairs perfectly with a fresh green salad for a wholesome dinner for the family. (tag us @myredrabbit and use #redrabbitfall) 

IngredientsScreen Shot 2018-09-26 at 5.16.17 PM

  • 2 medium onions, diced
  • 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
  • 6 Seckel pears, peeled, quartered and cored
  • 1 quart chicken stock (or vegetable)
  • 2 medium tomatoes, cored and quartered
  • 1 large leek, halved lengthwise sliced and washed thoroughly
  • 2 garlic cloves, crushed
  • 2 tablespoons extra-virgin olive oil
  • salt & pepper to taste
  • parsley or chives for garnish


  1. Combine the pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a bowl. Then, spread evenly on a large rimmed baking sheet. Roast and stir occasionally until vegetables are tender (about 40-55 minutes) then let cool.

  2. Place vegetables and broth in a blender and puree into smooth. Depending on how soup is being made you might need to split this step into two parts.

  3. Cook soup over medium-low heat, stirring, until hot, about 10 minutes. Divide into bowls and garnish with parsley or chives.


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