I love that God gave us four seasons. I also love that each season holds a different place in my heart. Fall taking up the majority of its space, but the others take their place at some point in time. There is something about crisp fallen leaves on the ground, the crunchy sound they make when i purposely try to step on every single one, the ever changing colors of trees allowing the golden hour to be every hour. The overwhelming scents of cinnamon and nutmeg in the kitchen. Cider. Adult Cider. Actually every inappropriately appropriate beverage turned into an adult bevvy.
It’s only the first week of September, 93 degrees and I have already begun fall cooking. IDGAF. I decided to go with the most obvious choice on such a ridiculously hot day….. soup. This soup isn’t just any soup, it’s right up there with tomato, french onion and brocc chedda. The creaminess comes from the squash alone with only a couple tablespoons of actual cream. Great for those chunky cable knit sweaters that 100 percent give you an extra ten pounds and a boob job. Thank you trends. The pears add some natural sweetener and the red onion gives it the aromatic bite that the soup normally may be lacking. And rosemary just makes it oh so fancy. Pair it with some homemade bread and you’re golden.
*Updated as of September 2016: If you’re wanting to really up the health factor in the soup, replace butter with olive oil and replace the 2 tbsp heavy cream with plain yogurt.
- 2 pounds butternut squash, cubed (I just buy it already cut up... saves me SO much time)
- 4 Pears peeled, cored and cubed into ½ inch blocks
- 1 red onion chopped
- 2 cloves of garlic minced
- 2 sprigs of fresh rosemary
- 32 oz of Chicken Stock (low sodium) - will need enough to cover vegetables & fruit, will have some leftover
- 2 tbsp butter (salted or unsalted will do)
- 1 - 2 tbsp heavy cream (this will lighten the color)
- 1 tbsp granulated sugar
- Salt & Pepper to taste
- In a large pot over medium heat add your butter, onions & garlic and cook until onions are translucent, about 5 minutes.
- Begin to gradually add squash & pears constantly folding over until it is fully mixed in with garlic and onion. Pour chicken stock in just enough to cover fruit and veggies (don't drown them, just cover). Add two sprigs of rosemary.
- Turn heat on low, cover and let steam for about 20-25 minutes or until both squash and pear are soft (check with fork)
- Next turn off heat, remove rosemary sprigs (leaving some of the actual rosemary leaves behind... I usually leave about one sprigs worth) and let cool for about 5 minutes before pouring into food processor (so it doesn't completely splatter). Add your cream & sugar. Blend until smooth and creamy (blending time depends on your food processor, I use a vitamix which literally gets the job done in under 20 seconds.)
- Pour soup back into pot and salt & pepper to taste.