Butternut squash pear soup
A hearty soup that beckons fall but will hit the spot any time of year.
A friend shared a recipe like this with a large group of women in a recipe swap, and it was over a year before I got to try it. Clearly I didn’t know what I was missing, as this is one of the creamiest, most delicious (and unique) soups I’ve tried.
It’s surprisingly easy to dice a butternut squash once you get the technique down. Best bet is to peel the whole squash, halve, scoop, and then go from there. Otherwise you look at the big heavy thing and you’re all, "Where do I even start?" Kind of like a pineapple. But that’s for another article …
- 1 butternut squash
- 4 pears
- 1 large onion, diced
- salt, to taste
- oil, for frying
- 1/2 teaspoon fresh nutmeg
In a large pot, heat oil. Add onions and sauté until golden.
Peel butternut squash, halve, and scoop out seeds using an ice cream scoop or large soup spoon. Slice and dice into 1” chunks and add to pot.
Peel and dice 3 of the pears and add to pot. Add water just to cover, and a teaspoon of salt.
Bring to a boil, then reduce to low simmer for half an hour or until vegetables are soft. Use immersion blender to puree the soup.
Dice remaining pear (unpeeled), grate nutmeg, and use pears chunks and a dash of nutmeg to garnish each bowl of soup.