17 November 2014

Apple, Pear, and WHAT??? butternut squash?

There are hundreds of butternut squash soup recipes and most are passable for a good soup but if you are looking for great then try this recipe. I had to experiment with a number of recipes that I rejected before discovering this one. I think it is the combination of the pear and apple that gives it the unique flavor: bold but not overbearing. And to my joy, all the main ingredients came from my gardens. I love recipes that combine food that ripens at the same time. So simple to make and so healthy to eat. Enjoy.

Soup serves 6

  • tablespoon olive oil
  • 3/4 cup chopped white onion
  • 3/4 cup chopped celery
  • 2 medium sized butternut squash ( I cook these whole in a 450 degree oven. Then let them cool, peel the skin off, take out the seeds and toss the squash into the soup. EASY)
  • 1 1/2  cups water
  • cup chopped peeled apple. Any will do but I've used granny smith and honey crisp
  • cup chopped peeled pear
  • 1/8 teaspoon salt or a bit more if you like
  • 1/8 tsp black pepper
  • 1 (14 1/2 ounce) can vegetable broth
  • tablespoons maple syrup


  1. 1.Put oil in soup pot over medium heat and add in onion and celery; sauté for 4 minutes or until tender. stir often and watch carefully so onions do not brown.

    2. Add in squash and the rest of ingredients except syrup; bring to a boil.
  2.            3.Partially cover, lower heat, and simmer 30 minutes or celery is tender.
    1.  4.Use your soup blender or transfer half of squash mixture to a blender or food processor; process until smooth.
  3.             5.Pour puree into a bowl; repeat procedure with the remaining squash mixture.
    1.   6.Return all puree mixture to soup pot; stir in syrup. If soup seems too thick, add a bit more water or     broth. Enjoy!

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