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American
 Butternut Squash and Pear Soup

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Comments: 3
 

Recipe

This is the ultimate fall soup. I break it out in October and make it through the winter. Of course, you can get these ingredients year-round, but I like to save it for the cooler months.

Yield: Serves 8-10

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 2 large onions, diced
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 4 medium fragrant Bose, Anjou, or Cornice 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
  • ½ cup heavy cream
  • Salt
  • Freshly ground black pepper
  • Sugar

Directions

Heat 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.

Place a heap of diced pear in the middle of each serving bowl, then surround with soup.


© 2006 David Lieberman
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 10. Nutritional information includes 1/8 teaspoon of added salt per serving, but no added sugar.

176kcal (9%)
53mg (5%)
17mg (28%)
386mcg RAE (13%)
419mg
29mg
3g
10g
4g
22g
29mg (10%)
329mg (14%)
6g (29%)
10g (15%)
1mg (4%)
 

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  • rgardner

    10.12.09 Flag comment

    Also had same issue about when to add heavy cream, but recieved answer immediately upon emailing. Most of my friendswho ate this soup I made enjoyed it, I personally think it's a bit sweet. I'm going to make it again and add some ginger.

  • swhitmansalkin

    10.05.09 Flag comment

    @silversand I would recommend adding the cream after the soup has been blended. The addition of cold cream shouldn't change the soup's temperature too much, but if it does you could always throw it back in the pot and quickly heat it up.

  • silversand

    10.01.09 Flag comment

    I loved this soup! It was quite easy to prepare and tasted delicious.
    At what point though are you supposed to add the cream? It's in the ingredients list but not mentioned in the instructions.

 

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