Wednesday, October 27, 2010

Butternut Squash & Pear Soup, sooo good!





My sister and her boyfriend came over for dinner this evening, and I wanted to make something special and in season.. So after some research and combining a few different recipes I came up with this one. It is was a HiT! 
This is a YUMMY soup for a nice cold Fall Day! It is savory & sweet with a little spicy {kick} to it, (not too spicy mind you, because I dont like spicy but this one is delish! 

BUTTERNUT Squash & PEAR Soup


2 tablespoons salted butter
2 tablespoons olive oil
4 small leeks (rinsed & chopped)
2 tablespoons mild Curry Powder
6 pounds Butternut squash (about 2 large)
3 ripe Pears
2 teaspoons Salt
1/2 teaspoon freshly ground black pepper
4 cups chicken stock
Gorgonzola crumbles for garnish


Directions:
Warm the butter, olive oil, leeks, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the leeks are tender. Stir occasionally, scraping the bottom of the pot.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the pears. Cut into chunks.
Add the squash, pears, salt, pepper, and the chicken stock. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and pears are very soft. Puree it coarsely in the bowl of a food processor fitted with a steel blade. (You will have to do this in batches since it is a lot.)
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.
Once served in bowls, add a bit of Gorgonzola crumbles for garnish. 

1 comment:

  1. I want to try this.... now if I just don't mention that it's butternut SQUASH... Hubby might eat it.

    ReplyDelete

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