Name: Butternut Squash and Pear Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 tablespoons butter; 2 medium onions, diced; 1 medium butternut squash peeled, seeded and cut into 1-inch pieces; 4 pears, peeled and chopped into roughly 1-inch pieces; 1-quart low sodium chicken stock, or enough to cover; 1 sprig rosemary; Heavy cream; Salt, freshly ground black pepper and granulated sugar

Butternut Squash and Pear Soup

butter

onions,

butternut squash peeled, seeded and cut into 1-inch pieces

pears,

1-quart low sodium chicken stock,

rosemary

Heavy cream

Salt, black pepper sugar

In a 4-quart saucepan melt the butter over medium-high heat, and add and sweat the onions. Add squash and pears and sweat those too a bit. Pour in the stock, enough to submerge solids. Add sprig of rosemary and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Remove rosemary. Puree with immersion blender. Add a touch of cream and season, to taste.

I followed the recipe and it was fabulous and so very easy! The pear gave a hint of sweetness that was perfect!  Will definitely add this to my fall soup rotation! 

Easy recipe and I took the liberty of following a few of the previous suggestions and added a few of my own. It is SO good! <div>-only used half of a large yellow onion</div><div>- roasted the squash with EVOO and S&amp;P at 425 for 30 minutes and threw in 2 cloves of garlic to roast as well</div><div>- subbed sage for rosemary</div><div>- added 1 T minced fresh ginger and 1 T curry powder</div><div>- finished it with 1/4 cream</div><div><br /></div><div>Will definitely make this again. </div><div><br /></div>

Very good recipe as is and have not made any changes to it.  Since we generally have more buttercup squash than butternut squash, I have substituted  buttercup squash for the butternut squash and it does not change the flavor of the soup much.  The butternut is probably a little sweeter than the buttercup but both are very good.  I make it and freeze it in pint jars for a quick lunch all winter long.  

This recipe was GREAT, as long as you don't overdo the onions. I ended up using about 1 1/2 red onions (or 2 cups diced). I grew rosemary in my garden this year so I tossed in a stick which added great flavor! I suggest using Bosc pears as they have more of the buttery taste to compliment the squash. I ALSO SERVED WITH CHUNKS OF LOBSTER MEAT!!! It paired phenomenally!

I thought this was a great, fast recipe.  I did read that a lot of people roast the squash, but I think that one very nice thing about this recipe is that it's fast and doesn't require you to roast it! So I tried it as stated and I'm sticking to NO ROASTING necessary! :)  I had cooking pears on hand, so I think they helped to keep the sweetness in check. They are harder like apples and less sweet, more starchy.  I used sage instead of rosemary, one onion, added the ginger and curry like many noted, and then tasted. I thought it could use a little something extra, so I added two big handfuls of arugula, let it wilt and blended that too.  And then I like a little texture in my soups, so I added fresh corn kernels cut from one ear (cooks in the hot soup) and fried up about a third to half cup of diced bacon  and threw that in too.   

Like others before me, I tinkered with the recipe a bit. I roasted a 3lb. butternut squash (split for 2 hours in a 350 degree oven. I added 3 pears - also split - for the last 30 minutes.<br /><br />I put the peeled, roasted squash, pears, only 1/2 onion, and the chicken stock in a large pot to cover. Used my immersion blender (Or as Emeril likes to call it, "The Boat Motor!" to make it smooth. I added a tsp. of "Better than Bouillon" chicken paste, 1/2 cup of cream and 1/2 stick of butter. NOW, here's my real difference . . . I added two tsp. of curry powder and 1 tsp of black pepper.  <br /><br />The taste is not overwhelmingly "curry", but has a nice warm, spice flavor. It's wonderful! <br />Not too sweet, and the roasted flavors really come through.<br /><br />Not sure if you can call this the same recipe, but I thought I'd share my changes anyway.

Easy recipe, delicious soup! I didn't have any rosemary, so I added basil from my garden. I also added some cinnamon and tiny bit of brown sugar to the puree. So yummy! 

Made this yesterday for the first time.  Roasted the butternut squash with olive oil salt &amp; pepper, and added grated fresh ginger.  It was SO completely yummy, and made a huge batch. I never would have thought the combination of ingredients would be as good as they were, and I was pleasantly suprised!  Already emailed the recipe to my mom &amp; sister.  You won't be disappointed!

The flavor of this soup is excellent, plus it is quick and easy to make.  I used precut squash from the produce section to save some time and omitted the cream to save some calories.  We did not miss the cream at all, the soup is good enough on it's own.  One thing I would change next time is to use less broth as the soup was a little thin (maybe the cream would have helped that, but I really doubt it would have been enough.

Butternut squash is supposed to be savory... That was however offset by the sweetness of the pears (I used Bartlett pears and the rosemary did nothing to help the flavor. I have a potful of soup I'm debating on serving or throwing away....

Butternut Squash and Pear Soup

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 5

Cost: $4.17 /serving

Author : Dave Lieberman

Ingredients

Instructions

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