I’m quite certain that butternut squash (and pear soup specifically) can be credited as one of the primary factors leading to our marriage. Back when we were in college my mom told me about a butternut squash and pear soup. I found one online, there were only a handful at the time, and it became a regular addition to my college cooking routine. Conner also happened to be a regular in my kitchen. He LOVED the soup and so I made it much more often than I probably would have otherwise. If Conner was coming over, I’d make the soup, if I wanted Conner to come over, I’d make the soup. It was always a success. I make this squash for birthdays, Thanksgiving, and just to make Conner smile.
I can’t find the original online recipe anymore but I did write it down. It deserves its own post and it is perfect for our fall CSA share- you can make it with any winter squash.
Roasted Butternut Squash and Pear Soup
- 3c. roasted and mashed butternut squash
- 1T olive oil
- 2c. chopped onion
- 2T shallots
- 1T minced fresh ginger
- 1T minced jalapeño
- 2 ripe pears, peeled, cored, and chunked
- 6c. broth
- 1T honey
- 1t fresh thyme
- 1/4c. cream
- salt & pepper
Heat oil, onion, shallot, ginger, jalapeño, and salt & pepper. Cook about 10m until onions soften. Add pears and cook about 5 m. Add squash and stir in broth, honey, and thyme. Bring to boil and then simmer for 15m. Puree and stir in cream.
PS- The recipes page is being constantly updated- check it out!