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Butternut Pear Soup

The other day as I was driving to the market, I got to thinking about how most people adore summer time produce.  While all those heirlooms and juicy berries are sexy, I think musky root veggies, hard squash and juicy pears and apples are just as appealing.  I have definitely been taking advantage of all that winter has to offer, since coming back from the holidays.

I find that butternut squash is about 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. I was working on a few different butternut squash recipes the other day, and decided to take a snack break.  I had a gorgeous Comice pear sitting on the counter next to me;  I grabbed it and took a bite.  It was one of the juiciest I have ever had.  As I let the juice run down my lips and the gritty texture lingered on my tongue, I started thinking how it would be lovely mixed with the caramelized pieces of onion and butternut squash.  Keep in mind this is a huge step for me as I never mix sweet and savory when cooking.  I took rest of the pear, cut it into chunks and tossed it in.  The natural sugars started caramelizing instantly, and the sweetness of the pear started to soften the pungent onions.  After letting everything simmer with some rich vegetable stock, I pureed the mixture into a thick and rich, cream-free soup.  It was luscious.

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.

What is your favorite soup recipe that combines sweet and savory?  

Have you entered our give-away?  No?  Hurry we are giving away a copy of the Plenty cookbook;  our favorite vegetarian cookbook.  

 

Butternut Pear Soup

Ingredients

  • 1 butternut squash (about 1 1/2lbs), peeled, seeded and cut into cubes
  • 1/2 yellow onion, roughly chopped
  • 2 garlic cloves, smashed
  • 1 pear, seeded and chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves, minced
  • 4 cups vegetable stock
  • kosher salt to taste
  • black pepper to taste

Instructions

  1. In a dutch oven, over medium heat, warm the olive oil.
  2. Add the onion and cook until soft; about 3 minutes.
  3. Add the butternut squash and pear, stir, and cook over low heat, until caramelized, about 15 minutes.
  4. Stir occasionally to prevent sticking.
  5. Add the garlic and the thyme, stir, and cook for 1 minute.
  6. Add the stock, bring to a medium boil, stir and cover.
  7. Bring the heat down to a low simmer, and let cook for 45 minutes.
  8. Remove from the heat and let cook for 15 minutes.
  9. Puree in batches in a food processor.
  10. Return to the dutch oven and gently reheat for 10 minutes.
  11. Serve.
  12. Eat.
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Rex Poland - 12/11/2012 - 9:00 am

Lovely presentaton & love the magical tranformation of pears in cooking & canning. Pears became the “cake” in my Farmer’s wife Carrot Cake Jam as well as the soul to the raspberry heart in my Bohemian Bouquet Jam. Stay connected!

sarah henry - 27/01/2012 - 11:54 am

Made a big batch, love it, working my way through it this week.

Thanks for planting the seed.

kellypea - 26/01/2012 - 11:44 am

This sounds wonderful — we have tried squash soup with both tart green apples, and sweeter Braeburns and love it, so would love to try it with pears. I can imagine the taste would be much more delicate. Sweet and savory are wonderful and we enjoy lots of combos regularly. Happy experimentation!

Mardi@eatlivetravelwrite - 26/01/2012 - 4:29 am

I JUST made a pear and squash soup a couple of weeks ago and I loved the sweet/ savoury flavours. Your photos are just gorgeous!

Elizabeth - 24/01/2012 - 6:36 pm

I make a parsnip and maple syrup soup that’s the perfect mix of sweet and savory for a winter night.

Megan Gordon - 23/01/2012 - 11:00 pm

I’ve had this open on my desk-top since coming across it yesterday, D. One of the soups I made for the soup party at my house had pear in it and I was a bit hesitant at first, but it turned out to be my favorite…I think they have a very subtle sweetness that works well with savory. This soup looks so, so beautiful. Can’t wait to try!

Katrina @ Warm Vanilla Sugar - 22/01/2012 - 7:23 pm

I’ve never had pear in soup before! Yum!

AmyRuth - 22/01/2012 - 6:33 pm

Thanks for the tweet… :”) Sounds so appealing, love all the flavors and I’m free tomorrow woo hoo So far, I haven’t killed my thyme plant sitting in my kitchen window either. Come on baby, lets make soup.
AmyRuth

Jay @ LocalFood.me - 22/01/2012 - 6:26 pm

Gorgeous. I’ve made something similar. Perfect combination of sweet, savory–all with a dose of cozy winter. Beautiful pics as well!

Brian @ A Thought For Food - 22/01/2012 - 6:25 pm

Just made a root veggie and apple soup this weekend… these simple dishes are so delicious and they take no time to make. Love your variation!

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