Squash and Pear Soup

Squash and Pear Soup

  • 1 medium butternut squash, peeled and cut into 1" cubes
  • 1 medium onion, diced
  • 4 pears, peeled and diced into 1/2" cubes
  • 2 cups heavy cream
  • 3 Tbsps butter
  • 1/4 cup flour
  • 4 cups chicken or vegetable stock (optional)
  • Fresh Nutmeg
  • Immersion or regular blender
Total time: 1 hour, 15 minutes.

Place the butternut squash in enough water to cover the cubes.  In another pot, saute the onions in the butter until opaque.

When the squash in almost done, add 3/4 of the cubed pears and finish cooking.  Add the flour to onions, making a roux, and let cook a few minutes on low heat.

Drain the squash and pears, reserving the liquid.  Add the vegetables to the roux with a bit of the cooking liquid and mix thoroughly. Use the immersion blender and a bit more of the reserved liquid to create a smooth mixture (or cool first then use a standard blender and mix the onions, squash and pears).

Next add up to 4 cups of either chicken stock, vegetable stock, or the reserved liquid.  Salt and pepper to taste.

Next add 2 cups of the heavy cream and 1/2 teaspoon of fresh nutmeg.  Salt and pepper to taste again.

Finally add the remainder of the dices pears and cook on low to medium heat for 10 minutes.

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