Squash Soup

Photo Credit: Steve Lagato

This Butternut Squash and Pear Soup recipe is a great soup that can be prepared ahead of time and frozen for when you return from a trip – perfect for this time of year.

Butternut Squash and Pear Soup
Recipe type: Soup
Serves: 6-8
  • 2 tablespoons unsalted butter
  • 2 medium-size carrots, peeled and sliced
  • 2 ribs celery, thinly sliced
  • 1 small onion, sliced
  • 1 1⁄4 pounds assorted fall squash, such as butternut, acorn, and Hubbard,
  • peeled and cut into chunks
  • 2 pears, cored and cut into large dice
  • 6 cups chicken or vegetable stock
  • 1⁄4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • Freshly ground black pepper
  1. In a large soup pot, melt the butter over medium heat.
  2. When the butter begins to bubble, add the carrots, celery, and onions.
  3. Cook for 10 to 12 minutes, or until softened without browning.
  4. Add the squash and pears and stir to mix with the vegetables.
  5. Add the stock and cinnamon and bring to a boil over medium high
  6. heat.
  7. Reduce the heat and simmer for 25 to 30 minutes or until the squash is tender when poked with a fork.
  8. Transfer the soup, in batches, to a blender and process until
  9. smooth, or blend with an immersion blender.
  10. Return the puréed soup to the pot and season with salt and pepper.
  11. Reheat, if necessary,and serve hot.