Butternut Squash Soup with Pear, Shallots and Sage
- Prep Time 0:25
- Cook Time 1:20
- Estimated Cost $9.50
- 45 Comments
My friends Bill and Rebecca have these awesomely fun “Top Chef” parties, with secret ingredients, lots of wine and amazing cooking (they’re really Iron Chef parties, but for whatever reason we don’t call them that). At last weekend’s party the secret ingredients was pears and I whipped this recipe up. The “judges” loved it and it helped my team secure our title as party champions.
- 1 medium butternut squash, halved $1
- 2 Bosc pears, cored, seeded and diced. $1
- 2 shallots, sliced $1
- 4-5 fresh sage leaves, chopped $1
- 2 tbsp olive oil Pantry
- 1 tbsp maple syrup $4 for 8 oz.
- 1/2 cup half-and-half $1.50 for 1 pint
- salt and pepper to taste Pantry
Recipe Serves 3-4
- Preheat oven to 400 degrees F.
- Roast butternut squash on an ungreased baking sheet for 45-55 minutes, or until very soft. Allow to cool until they can be handled. (Alternatively, you may microwave the squash halves on a plate, covered loosely with plastic wrap, for 6-7 minutes on high.)
- While the squash roasts and cools, heat the olive oil over medium heat in a soup pot and add the shallots. Allow to caramelize, 5-10 minutes. Add most of the pear, reserving a few spoonfuls for garnish. Cook the shallots and pears together for an additional 5 minutes or until the pears begin to soften.
- Once the squash is cool enough to handle, use a spoon to discard the seeds and scoop the flesh into the pot with the shallots and pears. Add the sage, maple syrup and enough water to cover. Cover pot with a lid and simmer for 12-15 minutes, or until very fragrant.
- Puree soup using a blender or food processor and return to pot. Alternatively, use an immersion blender directly in the pot. Season with salt and pepper and stir in half-and-half until incorporated. Cook for another 2-3 minutes.
- To serve, ladle into bowls and garnish with the reserved pear and more sage if desired.