I LOVE this recipe. It's amazing, and we eat it a lot.
Butternut Pear Soup:
Ingredients
1 butternut squash
2 tbsp olive oil
1 onion (peeled and finely chopped)
1 carrot (peeled and finely chopped)
1 garlic clove (peeled and minced)
2 tbsp ginger root (fresh, peeled and finely minced)
2 halved pears (cored and diced)
3 cups chicken broth- or whatever it takes to make it soupy
2 sprigs fresh rosemary
1 tsp ground cumin
6 tsp paprika
salt-to taste
black pepper-to taste (ground is best)
2 tbsp lemon juice
1 butternut squash
2 tbsp olive oil
1 onion (peeled and finely chopped)
1 carrot (peeled and finely chopped)
1 garlic clove (peeled and minced)
2 tbsp ginger root (fresh, peeled and finely minced)
2 halved pears (cored and diced)
3 cups chicken broth- or whatever it takes to make it soupy
2 sprigs fresh rosemary
1 tsp ground cumin
6 tsp paprika
salt-to taste
black pepper-to taste (ground is best)
2 tbsp lemon juice
Directions: Peel, seed and cube squash. In a large pan add broth onion, carrot, garlic and ginger, squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree, in larger batches) and be careful it's hot! Pour soup into a clean pan. Reheat over medium-low heat, until very hot. Season with pepper and lemon juice. You can add a dollop of sour cream or drizzle some cream into the soup to make it extra yummy, but if you're bottling don't add any dairy until you eat it.
I ended up adding a lot of broth but I was also bottling lots soup, so use your discretion on how much to add.
I ended up adding a lot of broth but I was also bottling lots soup, so use your discretion on how much to add.
We had this soup for our wedding reception in Provo, so it's not only nostalgic but it's such a good wintery soup as well. and we only have 2 bottles left, time to make more!!
BESOS!
