BrokeAss Gourmet

BrokeAss Gourmet

Butternut Squash Soup with Pear, Shallots and Sage

  • Prep Time 0:25
  • Cook Time 1:20
  • Estimated Cost $9.50
  • 25 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.

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees F.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. To serve, ladle into bowls and garnish with the reserved pear and more sage if desired.

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What They're Saying

Stuart Broz, on Jan 6, 06:12 PM, wrote:

That soup sounds amazing. Your cuisine clearly reigned supreme.

Doug, on Jan 9, 02:48 AM, wrote:

Myself, my modest garden, and my broke ass dinner parties love you and your blog.

Alice, on Jan 10, 11:33 AM, wrote:

I made this soup last night under the watchful eye of my 16 mth old. It is such a comfort food with the warmth and robust flavor of the butternut squash combined with the delicate flavor of the pears. Highly recommended on a rainy blustery day.

Adam Metz, on Jan 12, 03:17 PM, wrote:

I had an amazing variation of this at a place in Jerome, Arizona, called The Asylum. It was like $7 – probably the best soup I’ve ever had in a restaurant.

Meghan, on Jan 14, 05:36 PM, wrote:

This was really tasty. Just wanted to point out that the directions never indicate when to add the maple syrup — might trip up novice cooks. Thanks!

Kristin, on Jan 19, 07:51 PM, wrote:

This soup is AMAZING!!! I made it tonight for dinner and have already told friends the recipe. I changed the recipe slightly to suite my special diet. Instead of regular milk, I substituted Almond Milk. I also left out the maple syrup since the Almond Milk has a slight sweetness of its own. It was delicious and very healthy.

Jonathan, on Jan 19, 08:22 PM, wrote:

This recipe sounds great. I am going to have to try it this week. Just as an FYI if you want the best Maple Syrup you have ever tasted, check out www.sweetbrookfarm.com I have nothing to do with them, but I got a small sample last year form a friend, and this year they are staring to sell it. This is truly gourmet maple syrup! Hey… your recipe is only as good as the ingredients you use.

Jonathan, on Jan 19, 08:23 PM, wrote:

This recipe sounds great. I am going to have to try it this week. Just as an FYI if you want the best Maple Syrup you have ever tasted, check out http:/www.sweetbrookfarm.com I have nothing to do with them, but I got a small sample last year form a friend, and this year they are staring to sell it. This is truly gourmet maple syrup! Hey… your recipe is only as good as the ingredients you use.

“Gourmet Maple Syrup“http://www.sweetbrookfarm.com/maple-syrup

Josh, on Nov 2, 08:02 AM, wrote:

Made this with a few changes to satisfy my girlfriend’s almost-vegan diet and kick it up a little. Great base and a really inventive soup, thanks for the inspiration, my dinner party loved it!

Sam, on Jan 26, 03:14 PM, wrote:

Absurdly delicious. This has made it into my regular cooking repertoire, mostly because my family and friends request it at every opportunity.

Thanks for this!

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Edmond, on Jan 30, 04:40 AM, wrote:

Butternut soup give healthy benefits to our body. I recommend to update this blog with more soups and dishes.

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EssayLab customer review, on Sep 22, 08:00 AM, wrote:

I really love to have all sort of soups and try my own versions at home in my free time. But never got this new kind of recipe that too made with shallots and pear. I guess it tastes something sweet and sour and hot tastes, yum. Would love to try it.

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