My friend Mary is an absolute boss in the kitchen. When it comes to food, her lesbian domestic goddess-ness is a 10. Her skills certainly preceded mine.Her recipe for Butternut Squash and Pear Soup is the perfect fall soup for lunch, dinner, you name it. To be honest, I make it year-round; it's ahh-mazing. It freezes really well and I've never met a sandwich with which it did not get along (pictured is the BS&PS with a loaded grilled cheese).
So here it is!
- 2 tablespoons olive oil
- 1 small onion, chopped (about 1/2 cup)
- 2 cups vegetable or chicken broth
- 1 pound butter nut squash, peeled, seeded and cut into 1 inch cubes.
(Sometimes you can find precut butternuts at the store. Ask your local grocer!)
- 2 medium, ripe pears, peeled, seeded and sliced (Use your favorite pear!)
- 1 Tablespoon fresh rosemary, chopped
- 1 teaspoon fresh ginger, minced (I chop mine)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1 Cup milk
1. Heat olive oil in large pot over medium heat. Add onion and cook until tender (about 3 minutes)
2. Stir in broth, squash, pears, rosemary, ginger, and all spices. Heat to boiling, reduce heat. Cover and simmer 10-15 minutes or until squash is fork tender.
3. Puree soup in blender or food processor (it might take a couple of batches. This part is kind of a pain, but it's worth it). Return to pot, stir in milk and reheat. Don't let it boil!
4. Yummo!
