Bryant's Butternut Squash & Pear Soup

I've got pears coming out of my ears at the moment so, I've been scouring the internet for new recipes. This soup was something new for me. I've never had pears in soup before but, the recipe is from Bryant Terry so I knew it would be a winner. The lovely orange color comes from the butternut squash and the pears and coconut milk give it a creamy, slightly sweet finish. I think it's gorgeous.

The soup has a lot of prep time but, if you are only serving a few people you will have plenty left over for more meals. 

You will need:

• 3 Tbs. olive oil
• 2 medium leeks, white and tender green parts finely chopped (3 cups)
• 1 small butternut squash, peeled and cut into 1-inch pieces (2 lb.)
• 3 Bartlett pears, peeled, cored, and cut into 1-inch pieces (11/2 lb.)
• 5 cups low-sodium veggie broth
• 1 14-oz. can light coconut milk (I used a little less than this)
  
• 1 tsp. chopped fresh thyme
• Pumpkin seeds for garnish, optional

1. Heat oil in saucepan over medium-low heat. Cook the leeks for 10 minutes.

2. Add squash and pears, and sauté 5 minutes. Stir in veggie broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.

recipe via Vegetarian Times

apple -butternut squash soup review

I have a great love for the butternut squash. So, in the winter I try to put it in as many dishess possible. I was pretty excited to try this recipe that I found in last year's Martha Stewart Holiday issue. The front cover informs me that it is special and also collectible. Ooo!

The good thing about soup is that even though this one has a fairly long prep time -about an hour- you can always make it ahead of time.

if you want to try it you'll need:
1 tablespoon butter - 1 med. diced onion - - 2 teaspoons coarse salt -
1 butternut squash, peeled, seeded, & chopped
4 red apples peeled, cored, & chopped - optional garnish: finely dice a 5th apple & toss with lemon juice
1 1/2 teaspoons ground cumin - - 1/2 tsp. ground coriander -
1/2 tsp. ground ginger - - 1/4 tsp. cayenne pepper -
- 1/4 ground black pepper -
2 c. veg stock - - 2 1/2 c. water -
jalapeno chile & sour cream for garnish

melt the buttern in a large sauce pan and cook your onion over medium heat about four minutes. Add the squash and cook about 10 minutes.

Add the apples, salt and all the rest of your spices to the pan. Add the stock and water ( I used "not chicken" broth cubes ). Bring to a boil and the reduce to a simmer and cook for 30 minutes.

Puree the mixture and return to the pan. Heat over low. The recipe says you can thin with water but, I left it nice and thick. Add your garnish if you like.

I liked this soup, it's perfect for warm nights or to take to work for a filling lunch. If I make it again I will add less cayenne pepper. For me, it overpowered the flavor of the apples. In fact, I may omit it altogether.

Mr. K weighs in : good, a little too spicy, would like it to be "a hair" thicker but, otherwise tasty