Butternut-Pear Soup Recipe
Butternut-Pear Soup Recipe
I find that butternut squash is one of the most versatile squash out there. I use them in everything from soups to baked goods; they can be sweet or savory. I love their rich color and firm texture.
This vegetarian soup recipe is rich; you don’t need much more to make a complete meal. A little bread and a simple salad, and you have the perfect meatless meal.
Servings
4
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped roughly
- one 1 ½-pound butternut squash, peeled, seeded, and cut into cubes
- 1 pear, seeded and chopped
- 2 cloves garlic, smashed
- 1 tablespoon thyme leaves, minced
- 4 cup vegetable stock
- kosher salt and black pepper, to taste
Directions
- In a Dutch oven, heat the olive oil over medium heat. Add the onion and cook until soft, about 3 minutes. Add the butternut squash and pear, stir, and cook over low heat until caramelized, about 15 minutes. Stir occasionally to prevent sticking.
- Add the garlic and the thyme, stir, and cook for 1 minute. Add the stock, increase heat to medium-high, and bring to a medium boil. Stir and cover. Reduce heat to a low simmer and cook for 45 minutes.
- Remove from heat and let rest for 15 minutes. Purée in batches in a food processor. Return to the pot and gently reheat over medium-low heat for 10 minutes and serve.