Butternut Squash and Pear Soup

We had been waiting and waiting for our “kitchen appliances” box to arrive in San Diego (as well as my car… cookbooks… cookie trays… mixing bowls… oh and clothing) when it arrived!!! In this box was what Charlie refers to as “The Game Changer” – my 30-year-old Cuisinart mixer. “But Amanda!” you say, “How is that possible, when you are just a spritely 25-years-old?” It was a wedding gift to my parents, and just like their marriage, it is still magical and extremely productive.

I had never made soup before, so I wanted to make something easier for my intro lesson. I have always loved Trader Joe’s Butternut Squash Soup, so when I saw this recipe I knew I had to try it!

When I went to the grocer I found two butternut squash options – a $1.69 full butternut squash or a $2.99/bag of pre-cut butternut squash. Well, I would have needed to buy three pre-cut bags, and the guy at Trader Joe’s told me that cutting butternut squash was impossible… so naturally I bought the full butternut squash. I love a challenge. Well, he was right… it was awful. But I’m glad I did it because; 1) I proved him wrong and 2) I saved five dollars!

Butternut-Pear Soup and Grilled Cheese

Butternut Squash and Pear Soup

Ingredients:

  • 3 T extra virgin olive oil
  • 1 medium yellow onion – diced
  • 1 small butternut squash (2 pounds) – peeled seeded and diced large
  • 2 pears – peeled and diced large
  • salt and pepper
  • 1/4 cup low fat plain greek yogurt
  • chopped fresh chives (if you want – for serving)

Instructions:

  1. In a medium pot, heat olive oil over medium heat. Add onion, cook until translucent (I really don’t know what that means – I cooked it for eight minutes).
  2. Add squash, pears, and 4 cups of water. (Note on this: I didn’t think 4 cups seemed like enough but Charlie told me to follow the recipe and it would be fine – he was right! No need to add more water).
  3. Season roast with salt and pepper.
  4. Bring to a boil; reduce to a rapid simmer and cook until squash is soft – 20 to 25 minutes.
  5. In batches, fill a blender half way (don’t get too enthusiastic and fill it more) with soup and puree with yogurt until smooth.
  6. Transfer to a clean pot as you work.
  7. Season with salt and pepper and serve with chives if desired.

Things I will try next time!

  • Nothing different! I loved the texture and the balance of butternut squash and pear. It is definitely delicious with a grilled cheese!

 

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