It has been your typical end-of-February weather scenario in Rhode Island. Temps are above or below freezing, with snow, slush, or rain, depending on which part of this vast state you live in. So comfort food is in order, such as a bowl of hot butternut squash soup, accented with fresh pears, maple syrup, and a dash of curry if you are in the mood.
Using already-peeled squash, which is on sale at local supermarkets, it’s easy to prepare this soup. Let your hand immersion or blender do the work of churning it up to a lovely creamy texture. We like to stir a dollop of plain nonfat Greek yogurt into the soup to take away some of the tartness.
Serve this hearty soup topped with some home-made whole-wheat croutons, and a stick of fresh celery to crunch on while you are sipping. It makes a nice vegetarian meal, or a vegan choice without the yogurt. Here’s to the end of winter, and hot soup!
Butternut Squash and Pear Soup
1 tablespoon extra-virgin olive oil
½ cup chopped sweet onion
2 tablespoons chopped celery
½ to ¾ pound butternut squash, peeled
½ fresh, ripe pear, chopped (Bosc or your favorite variety)
14.5-ounce can vegetable broth
Salt and pepper to taste
2 tablespoons plain nonfat Greek yogurt (omit for vegan soup)
1 tablespoon pure maple syrup
Dash curry powder (optional)
Salt and pepper to taste
In large pot, heat olive oil. Saute onion and celery in oil until onion is transparent, about 2 minutes. Add squash, pears, and broth. Bring to a boil, then lower heat and simmer until squash is tender, about 25 minutes. Remove from heat; let cool slightly. Stir in yogurt and maple syrup. With hand immersion blender (or in standing blender bowl), blend soup mixture until smooth. If desired, mix in curry powder, and salt and pepper to taste. Makes 4 servings.
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