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Butternut Squash and Pear Soup

Butternut Squash and Pear Soup

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The other day as I was driving to the market, I got to thinking about how most people adore summertime 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.  One of my favorite soups to enjoy recently is this recipe for Butternut Squash and Pear Soup, it is easy to make and really flavorful.

I find that butternut squash is about one of the most versatile squashes 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?    

Butternut Squash and Pear Soup


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

How To:

In a dutch oven, over medium heat, warm the olive oil.

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, bring to a medium boil, stir and cover.

Bring the heat down to a low simmer, and let cook for 45 minutes.

Remove from the heat and let cook for 15 minutes.

Puree in batches in a food processor.

Return to the Dutch oven and gently reheat for 10 minutes.




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Rex Poland

Monday 12th of November 2012

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

Friday 27th of January 2012

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

Thanks for planting the seed.


Thursday 26th of January 2012

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!


Thursday 26th of January 2012

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!


Tuesday 24th of January 2012

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