Friday, November 7, 2014

Roasted Butternut squash-Pear soup

Here in Arizona, we really don't get our first  chilly days until November, and then it changes drastically. The last week in October we are usually in the 90's, and then the next week we're in high 70's with mornings in the 40s or 50s, that's freezing for us. It is definitely soup weather now. There is something warm and cozy about Butternut squash soup, not to mention satisfying. Looking through recipe after recipe for Butternut squash soup, I came across this one from Martha Stewart. Her recipe uses apples. When I think of apples, I think of the end of August to the middle of October, in November and December I like the taste of pears, so I substituted a pear for the apple. Another flavorful ingredient is the cayenne pepper, gives the soup a little heat, that warms you up from the inside.
When I roast my Butternut squash I like to rub olive oil and sea salt over the halves, and then fill the cavities with fresh herbs; thyme, rosemary, sage. I roasted them at 425F for 25-30 minutes until they were fork tender. Discard the herbs, and set aside to cool.

Roasted Butternut squash- Pear soup
serves 6
1 Medium size butternut squash, seeded, roasted
olive oil
sea salt
1 small white onion chopped
1 tsp. butter
Fresh thyme, rosemary or sage
1 Pear chopped
1 small piece of fresh ginger, minced
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
4 cps. broth, either chicken or vegetable
Plain yogurt/ Parmesan cheese 
1. Preheat oven to 425F. Half the butternut squash. Rub with olive oil and sea salt. Fill cavity with fresh herbs. Roast for 25-30 minutes, until fork tender. While still warm, with spoon, scoop out flesh, leaving only the skin.
2. Melt the butter. Saute the onion and ginger, until soft about 4 minutes. Add the roasted squash, pear, fresh herbs (if you are using rosemary or thyme, destem the herbs, use only the leaves) , cayenne, and broth. Simmer on medium heat until pear is tender, about 10 minutes.
3. With a stick blender, blend soup until smooth.
4. Ladle into cups or bowls. Serve with a Tbls. of yogurt and fresh herbs, or Parmesan cheese for garnish.

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