Farmer’s Market Butternut Squash Soup

Last year, it seemed liked Christina and I had beets coming out our ears compliments of our CSA box. This year, it’s butternut squash…ah, the joys of seasonal eating! Fortunately, butternut squash is super versatile and works in a number of recipes. I especially enjoy a bowl of piping hot butternut squash soup. To enhance the squash flavor in the soup, I wrapped the pulpy flesh (which I normally toss) in cheesecloth, tied it up with twine and added it to the pot along with my broth. I also tried roasting the seeds like I do with pumpkin seeds. I sprinkled these on top of the finished soup for a tasty and eye-pleasing garnish. All in all, the only thing I didn’t use was the tough outer skin.

2 tablespoons butter
1 medium onion, chopped
1 medium butternut squash, cut into 1/2″ chunks (see note above about seeds and flesh)
1/2 cup carrots, cut into 1/2″ chunks
1 Anjou pear, peeled and cut into 1/2″ chunks
1/2 teaspoon dried thyme, chopped
1/2 teaspoon dried sage, chopped
1 bay leaf
1 quart of chicken broth
nutmeg

Serves 4-6

Heat butter over medium heat in a large dutch oven. Add onions and cook until tender, 5-7 minutes. Add butternut squash and carrots and cook until just tender, 10-12 minutes. Add pear, thyme and sage and cook until fragrant, about 1 minute. Add broth and bay leave (and cheesecloth bundle of flesh, if desired), cover and simmer for 20 minutes. Add a pinch or two of nutmeg, and season with salt and pepper.

Puree mixture in a blender, food processor or (easiest of all) with an immersion blender. Whichever way you choose, be careful when blending hot soup! It helps to place a towel over a blender to allow the hot steam to escape.

Pour individual servings and garnish with a dollop of greek yogurt, creme fraiche, chives, bacon bits or roasted pumpkin/squash seeds.

Tagged as: butternut squash, fall, pear, soup