Election Day Soup
Cozy Up with Pear, Sage & Butternut Squash Soup: The Perfect Autumnal Delight!
As the leaves begin to turn and the air gets crisper, there’s nothing quite like a warm, comforting soup to nourish the soul. This Pear, Sage & Butternut Squash Soup is the epitome of autumnal flavors – sweet, savory, and subtly spiced. It’s a beautiful blend of creamy butternut squash, sweet pears, and aromatic sage, making it a delightful starter, a light lunch, or a satisfying dinner.
This recipe is surprisingly easy to make, perfect for a weeknight meal or a cozy weekend gathering. The roasting of the butternut squash brings out its natural sweetness, while the pears add a delicate fruity note. The fresh sage ties everything together with its earthy aroma. Don’t be afraid to adjust the seasoning to your liking – a pinch of nutmeg or a dash of cinnamon can also add a lovely warmth.
Why you’ll love this soup:
- Flavorful & Comforting: The combination of butternut squash, pear, and sage is simply divine.
- Easy to Make: Minimal prep time and straightforward instructions.
- Versatile: Enjoy it as an appetizer, a light lunch, or a hearty dinner.
- Seasonal: Perfect for enjoying the flavors of autumn.
- Vegetarian & Gluten-Free: A healthy and inclusive option for many diets.
Tips for the Best Soup:
- Roasting is Key: Don’t skip roasting the butternut squash! It intensifies the flavor and creates a creamier texture.
- Fresh Sage Matters: Use fresh sage for the best aroma and flavor. Dried sage can be substituted, but use about 1 teaspoon.
- Adjust the Sweetness: If you prefer a less sweet soup, use slightly firmer pears or reduce the amount.
- Creamy Texture: For an extra creamy soup, you can add a swirl of coconut milk or a dollop of Greek yogurt instead of heavy cream.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months.
Q: What kind of pears are best for this soup?
A: Bosc, Anjou, or Bartlett pears work well. Choose pears that are ripe but still firm.
Q: Is this soup vegan?
A: Not as written, due to the heavy cream. You can easily make it vegan by substituting the heavy cream with coconut milk or another plant-based cream alternative.
Q: Can I add other vegetables to this soup?
A: Absolutely! Carrots, celery, or leeks would be delicious additions. Add them to the pot along with the shallots.
Get ready to savor the warmth and flavor of this delightful Pear, Sage & Butternut Squash Soup! It’s a perfect way to embrace the cozy season and nourish your body and soul.
Pear, Sage and Butternut Squash Soup
Ingredients
- 2 lb butternut squash cubed
- 2 medium pears peeled and cut into 1 inch pieces
- 3 medium shallots minced
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 tablespoons fresh sage chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup heavy cream optional
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
- While squash is roasting, heat remaining olive oil in a large pot over medium heat. Add shallots and cook until softened, about 5 minutes.
- Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add roasted butternut squash and pears to the pot. Simmer for another 10-15 minutes, or until pears are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in heavy cream (if using) and heat through. Season with salt and pepper to taste.
- Garnish with fresh sage and serve.
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