Pear Butternut Squash Soup

My friend Mandy was having a great soup party last night.  I decided to try a new soup recipe that looked yummy!  Unfortunately, it called for a fresh cooking pumpkin and there was not a single one to be had in the whole State College area.  No worries, I subbed in some butternut squash and it was still delicious:


2 firm ripe pears, divided

2 tablespoons of olive oil

3 1/2 pound butternut squash (7 1/2 cups)

1 yellow onion

2 tablespoons fresh sage leaves, chopped

1/2 teaspoon allspice

1/2 teaspoon sea salt

1/2 teaspoon freshly ground pepper

5 cups vegetable broth

1 tablespoon fresh lemon juice

Pomegranate seeds (optional garnish)



Dice 1 1/2 pears and set aside

Heat oil in a 6 quart stock pot

Add squash and cook, stirring occasionally for 2 minutes

Add onion and cook, stirring occasionally for 4 minutes

Stir in the diced pear, sage, allspice, salt, pepper and cook for about 4 minutes

Add broth and bring to a boil.  Reduce to a simmer and cook until squash and pear are tender (about 6-8 minutes)

Puree the soup using either an immersion blender or in batches in a regular blender

cut remaining pear into matchsticks and combine with lemon juice.  Use for garnish in soup.  (this soup would also taste great with pomegranate seeds as a garnish)


One thought on “Pear Butternut Squash Soup

  1. Really?! Did you try the farmers’ markets? They’re about the only things still in season besides root vegetables and greens. I know one place that has them is the Shuey farm stand, out on College a little way past the mall toward Bellefonte.

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