Sunday, December 26, 2010

butternut squash... again

I never knew butternuts last so long, but two of these ones, seen here in September, are still happily hanging out under my kitchen table waiting for this kind of delicious winter recipe:

Squash and Pear Soup

1 butternut squash, halved and de-seeded
olive oil
1 onion, diced
1 or 2 cloves of garlic, minced
4 or 5 sprigs of thyme
4 or 5 sage leaves
3 pears, peeled, cored and diced
4 cups vegetable stock
1 cup soy milk/milk/cream

Preheat oven to 375. Rub squash flesh with olive oil, and put facedown on a cookie sheet. Cook squash for 45 min to 1 hour, until tender. Meanwhile, saute onion in olive oil until translucent. Add herbs and pear and saute for another minute. Add vegetable stock and squash, and simmer for 10- 15 minutes, until pear is tender. Process the soup in a blender or use an immersion blender. Add the milk or cream and gently simmer until hot again. Serve!

1 comment:

  1. Great to read this Monica. I get an organic food box every three weeks and currently have both butternut squash and pears on hand. Looks like soup for the weekend. Love your blog. I found out about it from your Dad's facebook posting. He and I used to work together.