Ingredients:
1 butternut squash (peeled, de-seeded, diced)
1 large sweet potato (peeled, diced)
2 cups vegetable broth
1 cinnamon stick
1 1/2 cups water
2 medium onions
1/2 stick (4 Tbsp) butter *
3 red bartlett pears (peeled, de-seeded, diced)
1/3 cup white wine
1/2 pint heavy whipping cream *
Directions:
Heat vegetable broth, water, and cinnamon stick to boil.Add squash and sweet potatoes and cook until soft.
Heat butter in a separate pot, caramelize onions and add pears. Heat for 10 minutes, then add wine. Cover and cook 10 more minutes until pears are soft.
Mix pear/onions into squash/sweet potatoes. Remove cinnamon stick. Blend until pureed. (A submersible blender is great for this, but a blender will do.)
Add cream, salt and pepper to taste.
*Veganize it: Use Earth Balance spread for the butter and soy or almond milk for the cream.
Squash cooking tip (for Sarah):
ReplyDeleteIf you hate peeling and chopping squash as much as I do, here is a trick. Cut the squash in half. Scrape out the seeds if possible. Put the squash half meaty side down on a baking sheet with about of inch of water. Bake for a while (1/2 hour) at about 300 degrees. Then, using a hot pad and spoon, scrape the squash into the soup. Or your mouth. Whatever.
Savvy?
indeed! (I peeled it once "by hand" aka...scraping with a knife as my peeler did jack-squat. got a blister and carpel tunnel :P)
ReplyDeleteI made this one last month and love it. It's really light enough to eat in spring.
ReplyDelete