Butternut Squash/Pear Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Butternut squash soup with added sweetness from pears and savoriness from sage, onion, and oregano.
  • 1 small to medium butternut squash, about 1.5#, microwaved, seeds removed
  • 1 med. onion, about 10 oz., chopped
  • 2 Tbsp. extra virgin olive oil
  • 2 pears, about 10 oz., skins on, quartered and seeds removed
  • 4 cups water or 2 cups vegetable stock and 2 cups water
  • 2 tsp. dried oregano or leaves from 5-10 stalks of fresh oregano
  • ½ tsp. dried sage or 5-6 leaves fresh sage, chopped
  • 2 tsp. salt or to taste
  • several grinds of fresh black pepper
  1. Microwave the butternut squash for a few minutes until it is soft enough to cut easily.
  2. Meanwhile chop an onion and sautee it in olive oil in a large pot.
  3. When squash is done, cut in half, remove seeds, chop roughly. You can leave the skin on.
  4. Quarter two pears, remove seeds.
  5. Add pears, squash, spices, water and stock (if using stock) to the onions.
  6. Simmer until squash and pear are fully cooked, about 20 minutes.
  7. Blend in a large blender like a Vitamix or a food processor– be careful when you are blending hot liquid, don’t fill your blender too full or put it on too high a speed at first.
  8. Add salt, pepper, and herbs to taste.
Recipe by Fit and Fed at http://fitandfed.net/2011/11/16/butternut-squash-pear-soup/