I posted some pictures of this soup in our Instagram stories a couple weeks ago. Since so many people asked for the recipe, I decided to post it here on Finding Philothea. It truly is the perfect soup to make for a cozy Autumn lunch or dinner. Mike and Peter loved it! I hope you do, too.
Butternut Squash Pear Soup
For a printable version of this recipe, click here.
2 tablespoons good quality olive oil
2 tablespoons unsalted butter
1 shallot, roughly chopped
1/2 medium sized onion, roughly chopped
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon ground pepper, freshly ground
3 garlic cloves, minced
1/2 teaspoon garam masala
1 large butternut squash, peeled, seeded, and cut into 1/2 inch pieces
1 small very ripe pear, peeled, cored, and roughly chopped
2 pints turkey bone broth, preferably homemade
- Heat the olive oil and butter in a soup pot over medium heat. Add shallots, onion, and garlic, mix.
- Sauté over low heat until onions and shallots are very soft, about ten minutes.
- Add salt, pepper, and garam masala and cook for another two minutes.
- Add butternut squash and pear, and cook for another ten minutes. Stir occasionally.
- Pour stock into pot. Bring to boil, lower to simmer, and cook for twenty to thirty minutes, or until squash is very tender.
- Remove from heat and let soup cool for fifteen minutes.
- Working in batches, blend soup in a high-speed blender. Return soup to pot.
- Season to taste with salt and pepper.
- Serve soup with homemade croutons, torn up basil, chopped candied walnuts, or a drizzle of heavy cream! The possibilities are endless! Enjoy!