The nights are getting colder and the days a little shorter. We’ve had a couple frosts here in SE Ohio, not too bad for Mid-October. Last weekend I spent some time collecting the last of the summer veggies out of the garden. Time to retire the beds to rest for the long winter.
We had a very nice harvest of Butternut Squash from the one vine we planted earlier this year. I decided to use some of it to prepare an amazing looking soup I saw in the November/December issue of Natural Health Magazine. It was pretty good stuff! Hubby and both kids gobbled it up! Since my infant son enjoyed it so much I froze a portion of the leftovers to use as his baby food in the coming weeks.
Butternut Squash, Parsnip, and Pear Soup
(Recipe adapted from Natural Health, November/December 2012)
- 1 tbsp canola oil
- 2 butternut squashes, peeled and cut into 1/2″ dice
- 1 parsnip, peeled and cut into 1/2″ dice
- 1/2 onion, peeled and cut into 1/2″ dice
- 2 cloves garlic, peeled and minced
- 1/2 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp coarse sea salt
- 3 cups chicken or vegetable stock
- 1 tbs unsalted butter
- 1 D’Anjou or Bartlett pear, peeled and cut into 1/2″ dice
- 1 tsp sugar
- Dash of parsley or another favorite herb for garnish
- Heat canola oil in a large stock pot over high heat. I used a large cast iron dutch oven.
- Add the squash and saute until golden around the edges, about 5 minutes.
- Add parsnip and continue to cook over high heat until the parsnip begins to color, about 3 minutes.
- Reduce heat to low, add the onion and garlic. Cook for about 5 minutes until the onions soften.
- Stir in paprika, cinnamon, and sea salt.
- Add 1 cup of stock and deglaze the pot (use spoon to loosen all the bits from the bottom of the pot). Add the remaining 2 cups of stock. Bring to a boil, then cover and simmer for 30 minutes until the vegetables are tender.
- While the soup is cooking, heat butter in a skillet over medium-high heat (I use cast iron). Add the pear and toss to coat. Stir in the sugar. Let the pears caramelize and then stir until golden. Set aside.
- When the soup is ready add the pears and their juices to the pot. Puree half of the soup in a blender (careful, it’s hot!) and add back to the pot. Stir to combine.
- Serve soup garnished with parsley or another favorite herb.