Butternut Squash and Pear Soup
A Delicious Seasonal Soup Recipe Using Fall Fruit and Winter Squash
Oct 27, 2008
Both butternut squash and winter pears are available in late-summer, but the harvests are in full swing during October and November. Bosc pears are recommended for this recipe for their firm, dense flesh.
How to Cut Butternut Squash
Like all winter squashes, butternuts have hard, tough exteriors which require a sharp knife to prepare properly. Butternuts are traditionally cut lengthwise and then peeled before roasting. While this is optimal for presentation, easier methods work just fine for soups and purees. If the idea of cutting winter squash seems intimidating, these steps can reduce the risk of injury or mistakes.
After washing, lay the squash on its side and, while using one hand to stabilize the end, cut across the width every 3-4 inches, creating easily managed cylinders. Then turn each cylinder on its end to create a flat cutting service and slice downward. These portions can be roasted, peeled or prepared in a variety of ways to create warm, silky satisfying soups all season long.
Roast Butternut Squash and Caramelized Pear Soup
Serves 6
Ingredients:
- 3 lbs butternut squash, cut in blocks
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 4 Bosc pears, peeled, cored and sliced
- 1 small onion (1/2 c), diced
- 1 ¼ c vegetable stock
- ¾ tsp mace
- ¾ tsp ground cardamom
- 1 tsp salt
- ¼- ½ c light cream
- cracked black pepper, to taste
Directions:
- Preheat oven to 350. Place squash on a roasting pan, skin side down, and lightly coat exposed surfaces with olive oil to prevent squash from drying out. Bake for 60 minutes or until tender.
- Meanwhile, peel, dice and slice fruit. Melt butter in a stock pot on medium heat. Add pears and onion to the pan and sauté until onions become soft and pears begin to caramelize, about 20 minutes, stirring occasionally.
- After squash has been removed from the oven, peel away outer skin and coarsely chop pulp into cubes. Add to stock pot.
- Add vegetable stock, mace, cardamom and salt, stirring well to combine. Continue to simmer for 20-30 minutes to allow flavors to meld together.
- Remove from heat and carefully puree in small batches using a food processor until smooth. Return to stock pot and slowly add light cream until soup reaches a smooth, but not thin, consistency. All the cream may not be required.
Serving Suggestions
Ladle the butternut squash soup into shallow bowls and garnish with a swirl of heavy cream and a sprinkle of sesame or roast squash seeds. This soup can also be prepared the day before and reheated prior to serving.
Cooks who enjoyed this recipe and are seeking other recipes which use their winter pears may enjoy Northwest Pear and Apple Stuffing.
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