Butternut Squash and Pear Soup
Welcome to Vixen in the Kitchen! That's me, I'm the vixen! Writers easily get lost in storyland, lose track of time, and forget to eat. If you're a writer or aspiring author trying to juggle work, kids, writing, and life, thinking about what to make for dinner or dessert is probably the bane of your existence. So, I decided to share quick, easy, and delish recipes for busy writers like me who still want to eat.
Disclosure: Though included here are some recipes of my own creation, some I've collected over the years and don't claim to have created.
This butternut squash and pear soup is perfect for the holidays and beyond delicious. It's so festive-looking with its deep orange color, and the aroma of the butternut squash, pears, and onions roasting in the oven will make your house smell heavenly. The sweet taste of pears gives this hearty soup a special flavor. As an added bonus, it's so easy to make, especially if you take a shortcut and buy butternut squash already cubed. Peeling, seeding, and cubing butternut squash can be a nightmare so take the shortcut if you can. Some grocery stores will freshly cut up the butternut squash of your choice, just ask. Pair this soup with warm buttermilk biscuits and a nice salad or serve as a first course for your Thanksgiving dinner.
Ingredients:
1-2 Butternut Squash (depending on size) peeled, seeded, cubed (I buy the package
already cubed)
4 Bosc Pears — peeled, cut into 1 ̶ 2-inch pieces
1 Vidalia Onion — 2-inch pieces
Olive Oil — approximately 4 Tbsp. or more
Salt & Pepper to taste (at least 2 tsp salt)
4 Cups Vegetable Broth (more if you use a lot of butternut squash)
½ Cup ̶ 1 Cup Plain Yogurt 2% or fat free
1 tsp Cinnamon
½ tsp Ground Ginger
Ground Nutmeg to taste
3 tsp Curry Powder
***Adjust seasonings if more butternut squash is used
Instructions:
Preheat oven to 425⁰
Cut the squash, pears and onions into pieces. Place on a baking tray and drizzle with olive oil.
Sprinkle with salt and pepper
Roast for 25-30 minutes or until softened
Once softened, place in blender with the stock, yogurt, cinnamon, ginger, nutmeg, and curry
Puree (I do this in batches)
Transfer to a large pot over medium heat.
Adjust seasonings to taste
Serve with a dollop of sour cream or garnish with pumpkin seeds
Makes approximately 4-6 serving
