Miriam's Butternut Squash and Pear Soup
Source: What San Francisco Families Eat!: Favorite Family Recipes from Presidio Hill School in San Francisco.
1 large butternut squash (about 4 pounds)
4 quarts vegetarian bouillon or stock
2 medium yellow onions, peeled and sliced
2 tablespoons butter
3 pears (must be ripe and flavorful), peeled and sliced
1 apple, peeled and sliced
3 tablespoons curry powder
Salt and pepper, to taste
Crème Fraîche (optional)
Chives, chopped (optional)
- Peel the squash, remove seeds and chop into chunks. In a pot large enough to hold all of the ingredients, cook the squash in the bouillon or stock over medium heat.
- Meanwhile, sauté the onions in butter until translucent. Add the pear and apple slices and sauté until soft (about 5 minutes); add curry powder. Combine the onion mixture into the squash and simmer for approximately 30 minutes. When squash is tender, add salt and pepper to taste.
- Working in batches, purée the soup in a blender. Add more stock or water if necessary to reach a thick creamy soup consistency. Divide soup among bowls and serve hot, topping with Crème Fraîche and chives, if using.
If you prefer a heartier soup, reduce the stock used at the beginning of the recipe by 2 or 3 cups, reserving some stock to adjust the thickness at the very end.