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| Spiced Butternut Pear Soup |
"This recipe hits the spot for me any cold night. It makes a lot, so I pull it out for dinner parties too and it's yet to go over poorly. Feel free to experiment. I go by my mother's philosophy of using what's in your pantry, so throw some different stuff in there if you want!"
Ingredients :
- 1 tablespoon butter, or more to taste
- 1 tablespoon olive oil
- 1 butternut squash, peeled and cubed
- 2 potatoes, peeled and cubed
- 1 onion, diced
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 quart chicken broth, or more as needed
- 1 pear - peeled, cored, and sliced
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1/4 cup heavy cream
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H5M |
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- Heat butter and olive oil in a large pot over medium heat. Add butternut squash, potatoes, onion, carrot, celery, and garlic; cook and stir until evenly coated and warmed through, about 10 minutes.
- Pour enough chicken broth into the pot to cover the butternut squash mixture. Cook for 10 minutes. Add pear; simmer until potatoes are soft, about 30 minutes. Season with ginger, cayenne pepper, allspice, nutmeg, salt, and pepper.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
- Stir heavy cream into the blended soup. Cook until heated through, 5 to 10 minutes.
Notes :
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