Eating In: Butternut Pear Soup

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.

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!).

Chopped Butternut, Pear, and Onion

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.

Preparing to Puree Butternut Pear Soup

Butternut Pear 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

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

Ingredients
1 butternut squash, peeled and cubed
4 ripe pears, cored and cubed
1 large onion, cubed
Olive oil
Salt
4 cups vegetable broth
1/2 cup Greek yogurt
1/2 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 tsp nutmeg

Directions
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!

Butternut Pear Soup

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s