Real Fruit Jewelry‘s Zoe Joy Einbinder: This is a recipe for my mom Linda’s yummy Pear and Butternut Squash Soup. It’s perfect for the cold winter seasons and always warms me up, which is what moms are supposed to do for their children, after all, right? I hope this favorite of mine becomes one of yours, too …
Real Fruit Jewelry’s Zoe’s Mom Linda’s Pear & Butternut Squash Soup
Serves: approximately 8 bowls of soup
- 1 medium/large butternut squash, peeled, seeded, and cubed
- 2 carrots, peeled and cut into quarters
- 1 large yam, peeled and cubed
- 2 cups vegetable or chicken broth
- 1.5 cups water
- 1 stick cinnamon
- 3/4 teaspoon salt
- 2 tablespoons butter or oil
- 2 medium onion, peeled and sliced
- 3 large, ripe Anjou or Bartlett pears
- 2 cloves garlic, peeled and minced
- 1/3 cup white wine or orange juice
- 1/4 cup half and half cream or sour cream or coconut milk
- 1 teaspoon thyme
- black pepper to taste
- Add prepared squash, yam, carrot, broth, water, cinnamon stick, and salt to large pot and simmer for 40 minutes or until tender; then discard cinnamon stick.
- Melt butter/oil in skillet and cook onions, garlic and thyme until they start to caramelize.
- Add pears to skillet and cook 5 more minutes.
- Add wine/orange juice to large pot and cover pot to cook for 10 more minutes.
- Add pear mixture from skillet to veggie mixture in large bowl; stir.
- Ladle out all combined ingredients, in batches, from large pot into a blender; puree and add each pureed batch to a fresh bowl or pot. Careful: this will be hot; you can always allow it to sit and cool first before pureeing.
- After pureeing all from the large pot, feel free to blend in cream/milk and adjust seasonings, based on your own tasted buds. Enjoy warm/hot on a chilly fall or winter day! 🙂