wintersquashsoup

Recipe submitted by: HEATHER SEAL-BRESLIN, RYE CSA

Ingredients:

  • 1 Butternut Squash (about 2 3/4 pounds)
  • 1 tbsp Butter
  • 2 cups Chopped Peeled Bartlett Pear (about 1 pound)
  • 1 1/2  cups Thinly Sliced Onion
  • 2 1/3  cups Water
  • 1 cup Pear Nectar
  • 2 (14 1/2-ounce) cans Vegetable Broth*
  • 2 1/2  tsp Curry Powder
  • 1/2 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 cup Half & Half
  • 1 small Bartlett Pear, cored and thinly sliced

Directions:

  1. Preheat oven to 375°.
  2. Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a baking sheet; bake at 375° for 45 minutes or until tender. Cool. Peel squash; mash pulp. Set aside 3 1/2 cups pulp, reserving remaining squash for another use.
  3. Melt butter in a large Dutch oven over medium-high heat. Add chopped pear and onion; sauté 10 minutes or until lightly browned.
  4. Add squash pulp, water, and next 5 ingredients (water through pepper). Bring to a boil; partially cover, reduce heat, and simmer 40 minutes.
  5. Place one-third of squash mixture in a blender; process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining squash mixture.
  6. Return squash mixture to pan; stir in half-and-half. Cook over low heat 3 minutes or until thoroughly heated. Ladle soup into bowls, and garnish with pear slices.

Serves 8 (serving size: 1 1/4 cups)