What better way to embrace the arrival of fall than with a comforting bowl of Butternut Squash and Pear Soup? This delightful soup has graced my home for countless autumns, becoming a cherished tradition during our Thanksgiving celebration. The harmonious fusion of velvety butternut squash and the natural sweetness of Bartlett pears is simply irresistible, leaving your taste buds yearning for each spoonful. As the temperatures drop and the rain sets in, we take the extra step of preparing multiple batches, freezing them to savor on those upcoming cold and damp days. 

FREEZING INSTRUCTIONS: Use rigid containers such as glass or hard plastic. Leave 1½” headspace for expansion.  For best quality use within 1 year.

 

Butternut Squash and Pear Soup

Prep Time: 35 minutes Cook Time: 25 minutes Difficulty: Medium Servings: 12 

INGREDIENTS

1½ cups onion, chopped
4 tablespoons butter
4 cups chicken broth
2 pounds* butternut squash, peeled, pared, seeded and cut into 1" cubes
12 ounces* ripe pears, peeled, pared and chopped
2 teaspoons finely chopped fresh thyme (or 1 tsp. dried crushed)
1½ teaspoon sea salt
½ teaspoon white pepper
½ teaspoon ground coriander
1 cup whipping cream

* Trimmed and pared weight

 

DIRECTIONS

• Cool and stir onion in butter in large Dutch oven until tender. Stir in broth, squash, pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
• Working in batches, pour soup into food processor work bowl fitted with steel blade or into blender container. Cover and process until smooth. Repeat with remaining soup. (Hint: If necessary, strain through a colander to separate any large pieces).
• Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
• To serve, garnish with a thin slice of pear and toasted chopped pecans.

 

NOTES: 1 medium pear = approximate 8 ounces whole. If pears are hard, close them in a paper bag with either an apple or a ripe banana for 24 hours to ripen.