Butternut Squash and Pear Soup

I know it's been over a week since we last posted a soup. But I just couldn't figure out what on earth to do with this butternut squash that I bought last week.

See, every year when winter squash come into season I gravitate towards it at the grocery store. I always want to make something new with it, something different, something exotic. But then I assume that it will take way too long to cook, or that if I try to cut into it I might lose a finger, or that it will be more trouble than it's worth. But of course I always buy one anyway. I love a challenge!

Butternut squash has a really thick skin that I find difficult to peel, so I figured the easiest way to deal with this sucker was to leave the skin on, cut it in quarters, de-seed it, season it and chuck it in the oven. It took awhile to cook but I was able to leave it alone and check on it once in a while until it was tender. After peeling the skin away from the flesh, I put it in the fridge and made the soup with it the next day.

What about the exotic part, you ask? Now, I think that squash can be pretty bland on it's own. But a little curry powder changes everything! And since I like a little sweet with my spicy, I throw in a pear to sweeten things up (a little trick I learned from a favorite vegetarian cookbook author of mine named Anna Thomas.)

Since all the "hard" work was done the night before, the rest of the soup only took about 20 minutes to prepare! If you like soup a little bit spicy and a little bit sweet, this one's a keeper!

Butternut Squash and Pear Soup
Serves 4-6

1 medium-sized butternut squash
1/2 yellow onion, diced
1 bartlett pear, peeled, seeded, and cubed
1 tsp curry powder
1 tsp powdered ginger (try fresh if you have it!)
1/2 tsp cinnamon
4 good turns on the black pepper mill
salt to taste
2 cups chicken or vegetable broth
1/2 cup heavy cream
cilantro for garnish

1. Quarter and seed the squash and rub with olive oil, salt and pepper then roast at 400 degrees until soft, about 30-40 minutes. Let cool and scoop out the flesh. (You can do this up to 3 days ahead of time.)

2. Saute the onion and pear until very soft, about 10 minutes. Add the curry, cinnamon, and ginger and let them toast for a minute, then add the squash. Add the chicken or vegetable broth and let it all simmer for another 10 minutes.

3. Puree the soup with an immersion blender (my preferred method) or in a blender (but be careful to do it in small batches...splattering liquids are HOT!) Add the cream and stir.

4. Feel free to garnish with cilantro and a little more cream.