Soups and Stews really come into their own in the fall, and you frequently see displays of colorful pumpkins, gourds, and squash on display in front of markets and farms. Butternut is one of the easiest to find and prepare. It turns into a beautiful, creamy bowl of warm comfort in no time at all.
3 ½ pound butternut squash
Olive oil
Canola or other neutral oil
2 Bartlett pears, peeled and diced
½ large onion, minced
4 cups of chicken stock
¼ cup half & half
1 teaspoon ground nutmeg
Salt and Pepper
Method
Cut the butternut squash in half lengthwise using a long sharp knife. Scoop out the seeds and pulp and discard. Place the two halves in a 9”x13” casserole dish and drizzle the cut side with a teaspoon of olive oil and some fine sea salt. Turn the halves over cut side down and bake at 375° for 45-55 minutes or until fork tender. Remove from the oven and let cool on the counter for at least 30 minutes. Taking a large spoon, scoop out the flesh into a large bowl and use an electric mixer to puree the squash. Measure out 4 cups.
Pour 1 tablespoon of canola oil into a medium to large size pot and sauté the onions and pears over low heat, until the pears are fork tender. Add the pureed butternut to the softened vegetables. Pour in the chicken stock and stir to combine. Cook over a low to medium heat until warm. Taste to check for salt and pepper and add if needed. Add the nutmeg and stir.
Using an emersion blender, emulsify the soup until completely smooth. Ladle into a serving bowl and drizzle some cold half & half over the soup. Grate some fresh nutmeg on top.
Recipe by Mary