Touch of Nectar

{September 13, 2009}   Pear Overload! Part #1.

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…


I don’t like curry. Can I make this recipe without the curry powder?

Sure! That’s the beauty of making your own food. You get to customize it to your personal tastes. What spices do you like? Cinnamon might be a good choice. Chinese Five Spice powder? That would take this in an entirely different direction… I would definitely use SOME sort of spice. Let me know what you choose!

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