Thanksgiving Day 5: Creamy Butternut Squash, Potato and Pear Soup

Nothing beats two foods that “pear” together well (har har), and Butternut Squash and Pears are no exception.

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This is a delectable soup perfect for a cold day, and since there will be lots of those coming up, my suggestion is to stock up on Butternut Squash and pears now. Not kidding!

This dish is quick to prepare for your Thanksgiving feast, and makes enough for leftovers (depending on how large/hungry your family is) 🙂

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What You Need:

  • 1 large Butternut Squash, skinned, halved and seeded (about 3 cups mashed)
  • 2 small cloves garlic, minced
  • One large or two small white potatoes, diced
  • 1 onion, roughly sliced
  • 4 Bartlett (or other) pears skinned, pitted and diced (about 1 cup)
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp brown sugar
  • 1 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 2 1/2 cups vegetable broth
  • A few pear slices for garnish

What You Do:

Preheat oven to 400F

Place the squash facedown on a foil-lined baking sheet and bake for about 20-30 minutes, or until the squash is soft enough to get a fork through.

While the squash is cooking, boil water in a large pot and boil the potatoes until soft and cooked through, about 15 minutes. Then drain and set aside.

Once the squash is done, pile it into a food processor along with the potato, onion, pears and spices, and give it a good whirl. It should still be fairly thick at this point.

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Scrape the whole mixture into a large 4 or 5 quart pasta pot and turn the heat up to medium.

Gradually add the vegetable broth, stirring constantly, until it is the consistency of, well, a creamy butternut squash and pear soup. (You might find you need more or less broth depending on how you like your soup, but 2 1/2 cups was perfect for mine).

Bring to a low boil and then reduce the heat. Pour into soup bowls and garnish with a few pear slices, and you’re good to go!

Also, I enjoyed this soup with a hearty slice of no-rise whole wheat stout bread. Highly recommend!

Pro Tip: You can cut your cooking time down if you cut the raw squash into chunks and boil them with the potato. Once they’re soft, drain, and blend with the remaining ingredients.

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