Squash and Pear Soup

Print
Font Size:
Default font size
Larger font size

Posted: Wednesday, March 5, 2014 12:59 pm

Squash and Pear Soup

Gluten Free-Passover dish`

  • 3 TBSP. butter or oil
  • 2 onions, diced
  • 1 butternut squash, peeled, seeded and cut into 1 inch pieces
  • 4 pears, peeled and chopped into roughly 1 inch pieces
  • 4 cups low sodium vegetable or chicken stock, or enough to cover
  • 1 tsp dried thyme
  • 1 tsp granulated sugar
  • 1/8 teaspoon each ground cinnamon and ground nutmeg
  • ½ cup coconut milk
  • Kosher Salt and fresh ground pepper to taste

Crispy garlic garnish:

  • 1 piece fresh ginger
  • Oil

Melt the butter in 4 quart saucepan set over medium-high heat. Add the onions; cook for 5 minutes or until thyme begin to soften. Reduce the heat to medium. Add squash and pears; cook for 10 minutes. Watch to make sure that the mixture doesn’t burn. Add ¼ cup water if needed.

Pour in enough of the stock to just cover the vegetables and fruit. Add the thyme, sugar, nutmeg and cinnamon. Bring to a simmer. Cook for 15 to 18 minutes or until the squash is fork tender. Using an immersion blender;

Slice ginger in half and cut into long thin strips. Heat a frying pan with 1 inch of oil and add the ginger. Fry just until golden; remove with a slotted spoon. Place on paper towel to absorb excess oil.

Serves 8

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.