You can make this soup either dairy or pareve. The pears add a sweet, mellow taste that complements the squash amazingly.
- 3 Tbsp butter or oil -
- 2 medium onions, diced -
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) pieces -
- 4 pears, peeled, cored, and chopped into roughly -
- 1-inch (2.5-cm) pieces -
- 1 quart low-sodium vegetable or chicken stock, or enough to cover -
- 1 tsp dried thyme -
- 1 tsp sugar -
- 1/8 tsp cinnamon -
- 1/8 tsp nutmeg -
- Salt, to taste -
- freshly ground black pepper, to taste -
- 1/2 cup heavy cream, whole milk, or coconut milk -
- 1 ginger root, for crispy ginger garnish, plus oil for frying -
In a 4-quart saucepan, melt the butter or oil over medium- high heat and add the onions. Let them cook until they begin to soften. Lower heat to medium. Add squash and pears and cook for about 10 minutes more. Watch to make sure that nothing burns. If the fruit or veggies look dry, add about Â¼ cup of water.
Add the stock, enough to submerge the fruit and vegetables. Add seasonings. Bring soup to a simmer and cook until squash is fork tender, about 15â€“18 minutes. Puree with an immersion blender. Taste and adjust seasonings as necessary. Add cream, milk, or coconut milk, and garnish with crispy ginger.
To make the garnish, slice ginger root in half and cut into long, thin strips. Heat a frying pan with oil and add the ginger strips to the oil. Fry just until golden. Remove with a slotted spoon andÂ place on paper towels to absorb excess oil.
| tip |
If you are freezing this soup, omit the cream or milk and add after reheating, right before serving.