///Butternut Squash & Pear Soup

Butternut Squash & Pear Soup

When you think of bladder friendly veggies, pumpkin and squash come quickly to mind, especially with the onset of Fall. This all-time favorite soup combines rich butternut squash with sweet and oh so bladder friendly pears. It’s easy to prepare and the perfect accompaniment to a grilled cheese and avocado sandwich. If you like a creamier soup, feel free to add your choice of milk (cow, goat, coconut, almond, etc.) to taste. I prefer it all veggie with just a dab of cool sour cream in the middle of a hot steamy bowl topped, of course, with homemade, toasted croutons or roasted pumpkin seeds. The only challenging part is the seasoning. Some like a simple pure taste just using salt and pepper while others like using cinnamon and/or nutmeg. I prefer a little garlic, oregano and parsley. Just play with it and enjoy!

  • 1 white onion, chopped (if you can tolerate)
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 1 Tbsp. butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 pear, peeled, cored, chopped (squash and pear should be at a 3 to 1 ratio)
  • 3 cups chicken broth (MSG free!)
  • Pinches of nutmeg or cinnamon
  • Pinch of garlic powder and oregano
  • salt and pepper

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, pear and broth. Bring to boil. Simmer until squash is soft, about ten minutes. Puree with food processor. Add spices to taste and serve with a dollop of sour cream, crispy croutons or roasted pumpkin seeds.

*One alternate way of preparing the root veggies is to roast them until tender (i.e. onion, carrot, garlic, squash, etc.).  Place them on a cookie sheet with a dribble of olive oil on each one. Roast at 400F until tender then let cool! Scrape into a food processor and blend until it has a smooth consistency. Heat in a saucepan, adding spices and/or milk to your taste!

By |2018-11-03T19:54:06+00:00November 3rd, 2018|Diet & Food, IC Diet Project|Comments Off on Butternut Squash & Pear Soup

About the Author:

My Google Profile+ Jill Heidi Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders. As the editor and lead author of the ICN and the IC Optimist magazine, Jill is proud of the academic recognition that her website has achieved. The University of London rated the ICN as the top IC website for accuracy, credibility, readability and quality. (Int Urogynecol J - April 2013). Harvard Medical School rated both Medscape and the ICN as the top two websites dedicated to IC. (Urology - Sept 11). Jill currently serves on the Congressionally Directed Medical Research Panel (US Army) where she collaborates with researchers to evaluate new IC research studies for possible funding. Jill has conducted and/or collaborates on a variety of IC research studies on new therapeutics, pain care, sexuality, the use of medical marijuana, menopause and the cost of treatments, shining a light on issues that influence patient quality of life. An IC support group leader and national spokesperson for the past 20 years, she has represented the IC community on radio, TV shows, at medical conferences. She has written hundreds of articles on IC and its related conditions. With a Bachelors Degree in Pharmacology and a Masters in Psychology, Jill was named Presidential Management Intern (aka Fellowship) while in graduate school. (She was unable to earn her PhD due to the onset of her IC.) She spends the majority of her time providing WELLNESS COACHING for patients in need and developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! Jill was diagnosed with IC at the age of 32 but first showed symptoms at the age of 12.