Erin Gleeson, how do I love thee, let me count the ways (here, here, and here for just a few instances)! The Forest Feast and a need to use up some CSA produce strike again, this time in the form of a sweet and winter-appropriate Butternut Pear Soup.
As with all of Erin’s recipes, it is blissfully easy, vegetarian, and all about highlighting tasty ingredients. It does, however, require a bit of peeling and chopping to kick it off (get out your sous chefs!).
Once everything is peeled and chopped and roasted, it goes into a big pot with a bunch of spices and some Greek yogurt (healthy!) and gets cooked and puréed into a lovely thick pot of soup.
The soup came out nicely – you could definitely taste both the squash and the sweet pear. I might have wished it was slightly thinner, and it definitely needed a kick of something to cut the sweetness (I added a dollop of Greek yogurt and some cayenne), but it was overall quite nice. I saved half the batch in the fridge for lunches and a second dinner throughout the week, and it kept well, which is always a plus as we LOVE leftovers in our house. Bon appétit!
Butternut Pear Soup
From The Forest Feast by Erin Gleeson
Erin suggests topping this with popcorn for serving – I didn’t have any popcorn, so I went the Greek yogurt/cayenne route with some toasted sourdough bread on the side. My soup also came out slightly grainy, and if your does too I imagine you could pass it through some sort of sieve, but I took the easy way out (and it didn’t affect the taste any, after all). If you’re in dire need of smoothness, let me know how you get there…I’m curious!
Yield: 6 Servings
1 butternut squash, peeled and cubed
4 ripe pears, cored and cubed
1 large onion, cubed
4 cups vegetable broth
1/2 cup Greek yogurt
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 tsp nutmeg
Roast squash, pears, and onion with olive oil and salt at 315° for 30-35 minutes until fork tender.
Puree the veggies with the broth, yogurt, and spices. Blend in batches and simmer for 10 minutes, then serve!