GOLDEN PEAR SOUP

GOLDEN PEAR SOUP image

Yield 4-6 people

Number Of Ingredients 11

Canola Oil
1 1/2 pounds butternut or any winter squash
3 medium pears - not bosc or asian
1-2 tbsp. unsalted butter
1/2 tsp cinnamon
1/4 c plus 1 tbsp dry white wine, divided
1 1/2 tsp salt
1/2 cup half-and-half or milk, at room temp
a few dashes white pepper
creme fraiche, stirred until supple, optional
sprigs of fresh mint, optional

Steps:

Preheat oven to 375 degres. Line a baking pan with foil and slick it with canola oil. Split the squash in half lengthwise, remove and discard seeds, and place halves cut side down on prepared tray. Bake for 35 minutes or until fork-tender. Remove from oven, cool until comfortable to handle, then scoop out flesh and cut or break it into 2-inch pieces. Peel and core pears and cut into thin slices. Place a soup pot over medium heat for about a minute, then add 1 tablespoon butter. When it is melted, swirl to coat pan, then add pear slices and cinnamon. Saute for about 5 minutes, stirring frequently and adding remaining butter if pears start to stick. Add 1/4 cup wine and turn down heat. Cover and simmer for about 10 minutes. Add squash, 4 cups water and salt and bring to a boil. Return heat to a simmer, cover pot and cook for another 5 minutes. Puree with an immersion blender or in a food processor or blender. Heat very gently. Drizzle in half-and-half or milk, adding the extra tablespoon of wine as it heats. Season to taste with a small amount of white pepper and serve hot, topped with a touch of creme fraiche and a sprig of fresh mint, if desired.