BUTTERNUT SQUASH AND ASIAN PEAR SOUP

BUTTERNUT SQUASH AND ASIAN PEAR SOUP image

Yield 6 to 8 servings

Number Of Ingredients 13

1 large onion, diced
3 tablespoons olive oil
1 butternut squash, peeled, seeded and diced
2 large Asian pears, peeled, cored and diced
salt and fresh cracked pepper
6 to 8 cups chicken stock and/or water
4 large sprigs of fresh thyme
zest of 1 orange
juice of 1 orange
zest of 1 lime
juice of 1 lime
thinly sliced lime for garnish
sour cream, crème fraiche, or yogurt for garnish

Steps:

In a large pot or dutch oven, heat olive oil over medium high heat. Add onion and sauté until translucent, about five minutes. Add the diced squash and pear and sauté another five minutes. Add enough of the stock and/or water to cover the vegetables and bring to a boil. Add a teaspoon of salt, a few grinds of fresh cracked pepper, the leaves from the sprigs of thyme (or tie the sprigs together and add the bundle to the soup), the orange zest, the orange juice, half the lime zest, and half the lime juice. Reduce heat to low, cover and simmer the soup until the squash is tender, about 20 minutes. Remove from the heat, and at this point you can either use an immersion blender directly in the pot to puree the soup or transfer the soup to a blender or food processor--in batches if necessary--to puree the soup. Adjust seasonings with salt and pepper to taste. Just before serving, add in half the lime zest and the lime juice. Serve immediately, garnishing each bowl with a small dollop of sour cream, the rest of the lime zest and a lime slice or two.