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Butternut Squash Soup with Apple and Pear

I Just love fall!  Here in the North, Mother Nature always blesses us with a beautiful display of color. ( I just came back from a few days in the Outer Banks and the drive home from South to North was spectacular! )  And the cool temperatures are a breath of fresh air after the hot temps of summer.  This time of year always get me thinking about SOUP!  I love Butternut Squash Soup and have made it several different ways.  This Recipe is a bit different and focuses more on the sweetness of the squash by adding Apple and Pear.  The spices and onion balance out the sweetness by adding that savory element to the soup.  


Butternut Squash Soup with Apple and Pear



• 2 tablespoon extra virgin olive oil

• 1 small onion, cut into ½-inch dice, (1 cup)

• 6 cups Butternut Squash, Peeled and cut into 1- inch cubes

• 1 apple, unpeeled and cut into 1-inch cubes

• 1 pear, unpeeled and cut into 1-inch cubes

• ½ teaspoon curry powder

• ¼ teaspoon ground cinnamon

• ½ teaspoon Ground Cardamom

• 6 cups Chicken or Vegetable Stock

• 1 cup Apple Cider

• 1 cup Half and Half

• Kosher salt and black pepper

• Top with a dollop of Crème Fresh and Candies Pecans or Roasted Pumpkin Seeds



1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion and cook, stirring frequently, until tender, 5 minutes.

2. Add the squash, apple, pear, curry powder, cinnamon, and cardamom and stir to combine.

3. Stir in the broth and apple cider and increase the heat to medium high, cover, and bring to a boil. Once boiling, reduce the heat the heat and maintain a low simmer covered until the squash is tender, about 30 minutes. Allow the soup to cool for 5 to 10 minutes.

4. Use an immersion blender to puree the soup. If you don't have an immersion blender, let cool for an additional 15 minutes, transfer to a blender, and puree in batches until very smooth. Transfer back to the pot.  Stir in the Half and Half.  Reheat, and season with salt and pepper to taste.

5. Ladle into bowls and finish with a dollop of Crème Fresh and Candied Pecans or Roasted Pumpkin Seeds.



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