Stonehurst Place

Butternut Squash and Pear Soup: Soup

Servings: 6

Prep time:1 hour tot

Ingredients:

• 

  2 tablespoons Olive Oil

• 

  2/3 Organic Carrot, diced

• 

  peeled, diced fresh Pears, Organic if you can get them

• 

  1/2 cup Celery stalk, diced

• 

  1 medium Onion, diced

• 

  4 (approx 1 med) Butternut Squash

• 

  1/2 teaspoon fresh Thyme, chopped

• 

  6 cups low-sodium Chicken Broth

• 

  1 teaspoon fresh Ginger, grated

• 

  Sea Salt, to taste

• 

  freshly ground Black Pepper, to taste

• 

  to taste creme fraiche, or sour cream, for garnish

Step 1:

Cut the squash in half and cook in micro wave until soft to the touch. Scoop out the seeds and discard. Remove the cooked squash from the hard shell should equal about 2.5-3 cups.

Step 2:

While squash cooks in the microwave, heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.

Step 3:

Add butternut squash, diced pears, and spices/herbs. Stir to combine with vegetables. Stir in chicken broth to desired consistency and season with salt and pepper.

Step 4:

Bring to a boil, reduce heat and simmer until squash all vegetables and pears are fork-tender adding more broth if required.

Step 5:

Use an immersion blender to puree soup or cool slightly and puree in a blender. Add cream if desired.