Butternut Squash and Pear soup is something that Ward’s made several times now. It’s always a big hit, and the flavor combination is just irresistable: the sweetness of the butternut squash, the tartness of the pear, and the perfume of the rosemary go together so well. I always find my tongue loves the surprise of these different flavors, which remain distinct while at the same time meld together smoothly. And biting into the juicy pieces of pear in the soup adds just the right touch of texture.
I’m not one to really enjoy cream soups, but I really like this one.
We also like it because it’s just such a great way to get the kids to eat squash. There’s rarely any leftovers when this soup hits the table.
From Dave’s Dinners: A Fresh Approach to Home-Cooked Meals, one of our favorite cookbooks:
4 tbsp unsalted butter (1/2 stick)
2 large onions, diced
1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
4 medium fragrant Bosc, Anjou or Comice pears, peeled; 3 chopped into 1-inch pieces and 1 diced finely for garnish
1 quart reduced-sodium chicken or vegetable stock
2 rosemary sprigs
1/2 cup heavy cream
salt
freshly ground black pepper
sugarHeat the butter in a large pot over medium heat until melted and bubbling. Add the onions and cook until softened and starting to turn translucent. Add the squash and pears and cook 5 minutes. Add the stock. The ingredients should be submerged in liquid. If not, add just enough water to do so. Add the rosemary, bring to a simmer, and cook until the squash and pears are very tender, about 45 minutes. Remove the rosemary sprigs. Purée right in the pot with an immersion blender till smooth, or in batches in a blender. Season with salt, pepper, and sugar to taste (Ward has never added the sugar, though; the soup is sweet enough without it). Place a heap of diced pear in the middle of each serving bowl, then surround with soup.
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