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Fall Apple-Pear Soup (with Butternut Squash)
By Melissa's Corporate Chefs

Fall Apple-Pear Soup (with Butternut Squash)


1 medium butternut squash cooked, peeled and cubed
2 tablespoons Extra Virgin Olive Oil Kosher
Salt and Freshly Ground Pepper - to taste
1 tablespoon Canola Oil
1 Asian Pear peeled and chopped
1/2 cup Onion diced (fresh)
2 14-oz. cans Chicken Broth
1 cup Cottage Cheese or ricotta cheese
1/8 teaspoon Salt
1 teaspoon Cumin


Preheat the oven to 425ºF.

Peel and seed the squash and then cut into small cubes.

Place the squash cubes in a bowl and toss them with the olive oil.

Place them in a single layer on a baking sheet and season with salt and pepper.

Roast in the oven for 10-15 minutes, or until fork tender.

In a large sauce pan, place apple pear and onion with the oil.

Cook until tender and caramelized. Set aside.

In a food processor, blend the cottage cheese until smooth, adding the apple pear mixture and ½ the chicken broth.

Blend together until smooth.

Add remaining ingredients and blend until smooth, but do not over blend.

Pour into large saucepan to heat soup. Serve immediately.