The winter squash has been harvested and safely stored just in time for the first Big Rain Day of the season. The fields are too muddy to muck around in; but it is a perfect day for being cozy inside and making soup.
There's butternut squash in Rio Gozo Farm's CSA box this week so if you don't already have your own favorite butternut squash soup recipe, try mine from Anna Thomas' cookbook, The New Vegetarian Epicure. I've had this cookbook as my number one go to source of dinner inspiration for 10 years. It is still my favorite; however, I haven't read her newest book, Love Soup, (James Beard award winner).
Here's another option for soup this week, click on the link to watch a video with Anna Thomas making a recipe from Love Soup.
Hooray! yet another idea for using those turnips.
Butternut Squash and Pear Soup
1lb. butternut squash
1 large yam
2 cups vegetable broth
1 1/2 cup water
1 stick cinnamon
3/4 tsp. salt
2 Tbsp butter
2 medium onions, sliced
3 large Anjou or Bartlett pears
1/3 cup half and half
white pepper to taste
cilantro for garnish
Peal, seed, and dice the squash and yam. Put them both in a pot with the vegetable broth, water, cinnamon stick, and salt, and simmer until tender, about 40 minutes. Discard the cinnamon stick.
Melt the butter and gently cook the onions in it, stirring occasionally until it begins to caramelize. Peel, core, and thinly slice the pears, and add them to the onions. Continue cooking for about 5 minutes, stirring often. Add the wine, cover, and simmer for 10 minutes.
Add the pear mixture to the soup and purée everything in a blender in batches. Add the cream and some white pepper, and a bit more salt if needed. Heat the soup until hot but do not boil. Serve with sprigs of cilantro and with a hunk of your Kate Pepper Bread.