Butternut Squash and Pear Soup

I am in love with fall.  It is truly my favorite season.  I love the cooler weather, the crisp air, rosy cheeks and noses and all the activities and food that comes with it.  I have been wishing that where I live would allow fall to come, but until that time I'm going to pretend that it has.  So to soothe my craving for fall, I make dishes like this soup.  It is one of our absolute favorite.  It takes a bit of prep and time, but is totally worth it in the end when you taste all the blends of flavors coming together to make a bit of heaven in your mouth.  I served this with a hearty salad and some goat cheese toasts. Whatever you serve it with, it will be the center of attention.  I always roast the butternut squash well in advance so the rest of the prep time doesn't take so long.  Enjoy!

Butternut Squash and Pear Soup

1 large butternut squash (about 3-4lbs in total weight)

3 Tblsp butter

1 medium onion, chopped

2 ripe Bartlett or Anjou pears, peeled, cored & cut into 1/2 inch pieces                                                   2 tsp minced fresh ginger

4 to 5 cups low sodium chicken or vegetable broth

1-1 ½ tsp salt

1/8 tsp cayenne pepper

1 cup heavy cream

1/2 cup sour cream

Maple syrup

Chopped chives and cinnamon, for garnish

To prepare squash: Preheat oven to 400 degrees.  Carefully cut the squash lengthwise through the middle and scoop out seeds.  Place the halves flat side down on a non-stick or parchment-lined baking sheet.  Pour 2 cups water into the pan and place the pan in the center of the oven with the necks of the squash toward the back of the oven.  Cook squash for about 35-45 minutes, or until the middle of the neck is soft enough to indent.  Once it has cooled enough to handle, peel and cut into 1-inch pieces.

For the soup:  Melt butter in a large saucepan over med-high heat.  Add the onions and sauté for about 4-5 minutes.  Add the peeled pears and sauté another 4-5 minutes.  Add the cooked squash, ginger and 4 cups of broth.  The broth should cover the vegetables.  Bring to a boil, stirring often.  Reduce the heat to medium low and cook covered, stirring often, for 20-25 minutes.

            Add the salt and cayenne pepper.  Remove from the heat.  Carefully puree the soup directly in the saucepan with a stick blender or in a blender.  Make sure to start blender on low and then remove the middle part of lid to let steam escape.  Puree the pulp and soup broth in batches until smooth.  Return the puree and soup broth to the saucepan.  Simmer over medium heat, stirring often for 5 minutes.

            Reduce the heat to low, stir in 1 cup of cream, and adjust seasoning to taste.  Thin the soup with milk to desired consistency.  In a small bowl mix the sour cream with some maple syrup (about 2 Tablespoons). Garnish soup with maple sour cream, dash of cinnamon, and chopped chives.

Serves 6