I’ve been getting creative lately with the fruits and veggies in my CSA share. It’s exciting going to each pick up and wondering what I’m going to get. It helps to keep me out of a rut of the same things over and over for dinner. I have a ton of onions stockpiled now since I don’t use many onions in cooking. I don’t think there’s any real reason for not using them. I’ve just never had them on hand before unless a recipe specifically called for one.
I’ve been trying to use them more in stir fry dinners and soups. This past weekend I also got butternut squash, pears and other winter veggies so I was looking for a recipe that incorporated all of them into a single tasty dish. This month Clean Eating magazine had a recipe for Pumpkin Pear Soup that looked interesting but of course I didn’t have a pumpkin. Being resourceful, I decided to sub in my butternut squash and come up with my own soup version.
It smelled incredible while it was cooking. Just like Thanksgiving dinner actually with the sage and pears in the air. Even Thing Two kept walking through and sniffing the kitchen. I loved the sweetness of the pears and squash combined with the savory chicken broth. It turned out to be a great combination. I also suggest adding in some diced chicken or turkey and a side salad to make an entire meal out of it.
If I’d had any of the crusty artisan bread left, I’d have used that for dipping! Unfortunately it was already gone. Boo. I put half of the soup in the freezer for some quick meals in a few weeks since it made such a large batch.
Butternut Squash Pear Soup
- 2 Ripe Pears, Diced
- 1 Small Onion, Diced
- 1 Butternut Squash, Cubed (approximately 6 – 7.5 cups)
- 1 tsp Dried Sage
- 4 cups Chicken Broth
- 1 cup Water
Dice the onion and pears and set aside. Peel and remove the seeds from the butternut squash and cut into cubes. The recipe called for approximately 7.5 cups of cubed pumpkin but my squash was closer to 6 cups in size. If your squash is larger, then you may want to add more water at the end if your soup ends up too thick.
Spray a large pot with non-stick spray and saute the squash over medium heat for approximately 3 minutes. Add the onion and pears and saute another 3 – 4 minutes until they start to soften a bit. Add in the sage, broth and water. Stir slightly to combine and scrape any browned bits off the bottom for flavor.
Bring to a boil and simmer for about 10 – 15 minutes until the squash and pear are very tender. Remove from heat and let it cool for about 5 minutes. Use an immersion blender or regular blender to puree the soup. You can make it as smooth or as chunky as you like. Makes approximately 6 one cup servings at 90 calories per serving.
Do you have a common veggie that you like but never seem to end up cooking with? Have you ever tried swapping pumpkin and butternut squash or vice versa?