SQUASH- PEAR- GINGER SOUP

SQUASH- PEAR- GINGER SOUP image

Yield 6-8 bowls

Number Of Ingredients 11

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2 butternut squash (3c. cubed)
1 T brown sugar
2T butter
2 T virgin olive oil
2c coarsely chopped onion
2 cloves coarsely chopped garlic
2 large Bosc or Anjou pears, peeled, cored and cubed
3 T fresh grated ginger
cinnamon stick
6c chicken broth
Garnish choices: chopped fresh parsley, cilantro, nutmeg

Steps:

1. Boil or microwave the squash until soft. Drain. Add brown sugar, butter and mash until consistency is even. 2. In a large heavy pot, heat oil and brown the onion and garlic 3. Add the pears, ginger and cinnamon, stirring until juices form. A few tablespoons of stock can be added to start the simmer. 4. Cover pot and simmer until pears are soft and onion is tender (about 10 min) 5. Discard cinnamon 6. Stir stock and squash into ginger mixture, and bring to boil 7. Lower heat and simmer 10 minutes 8. Puree in small batches, in food processor. Stir batches together in original pot and re-heat the soup before serving 9. You may refrigerate 1-2 days until serving. 10. Options just before serving: Season with salt and pepper Thin the consistency with broth Add 1/4 cup heavy cream or evaporated milk per serving for a cream soup version Swirl 1 T cream onto centre of each soup bowl serving Garnish with parsley, cilantro or nutmeg