I recently had the privilege of harvesting an entire tree’s worth of pears. Almost 5 gallons worth (and there’s still more to harvest!). What to do with all these pears?
I just happened to have a butternut squash in the fridge that needed to be eaten as well… So I did a quick search on RecipeZaar and found a great, easy recipe! Butternut Squash and Pear Soup. And it’s vegan! Bonus.
I wanted to use the entire squash, so I more or less doubled the recipe. I also used my new lemon curry powder, which is lighter in taste and worked perfectly in the soup. I didn’t have any vegetable broth on hand, so I used water and vegetable buillion.
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon curry powder
1 lb butternut squash, cut into 1-inch pieces (about half a medium squash)
2 ripe medium bartlett pears, peeled, cored and cut into 1-inch pieces
3 1/2 cups fat-free low-sodium chicken broth or vegetable broth
Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes.
Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary.
I let the soup cool, then took my stick blender to it. The soup is creamy and thick, but not gloppy. Into tupperware it went! Each container is about 2 cups (~2 servings) of soup. Labeled and put most of it in the freezer for later. It isn’t really soup weather right now, but this will be fantastic in about a month as the weather turns cooler. I intend to eat it for lunch – maybe with some grainy crackers and chevre cheese.
And so begins my fall food storage…