Note: The soup isn't greasy - Ray just drizzled olive oil on the top for the picture.
This Thanksgiving posed quite a challenge for Ray and I: we both have grandparents that needed softer, teeth-friendly foods. While mashed potatoes would usually suffice, you really can't ask your grandparents to eat a big ol' bowl while the rest of the family munches on turkey, ham and roast beef, now can you? That would be quite sad.
So I decided to try my hand at a seasonal creamy butternut squash soup for my Gramps. I took the original recipe from Bon Appetit but I've modified it so much that I'll just call it Danmy's Roasted Butternut Squash and Bosc Pear Soup.
Danmy's Roasted Butternut Squash and Bosc Pear Soup
Ingredients
Olive oil
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth (we used turkey broth made from the leftover Friendsgiving turkey the week before)
3 pounds of butternut squash, skin removed and cut into small pieces
3 Bosc pears, peeled and cut into small pieces
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
Salt and pepper to taste
1 1/2 teaspoons curry powder
Sour cream for serving (A MUST!)
Directions
Place butternut squash and pears onto a baking sheet. Drizzle with olive oil and sprinkle brown sugar over the squash. Roast in the oven at 450 degrees until soft, about 30 minutes.
The squash should have a nice char along the sides.
Heat olive oil in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, pear, squash, herbs and curry powder. Bring to boil. Reduce heat, cover and simmer until squash is very tender.
Using a hand blender, puree the mixture in the pot.
Add in cream to taste (you may not need all of it). Season with salt and pepper.
This was my first attempt at butternut squash soup. Very yummy and a hit all-around.I made this soup twice in one day, once for Ray's family and once for my family. I am a big fan of adding fruit into soups as a sweetener rather than adding sugar so I used Bosc pears (it's pear season!) for the first batch and then apples (because that was the only fruit I had on hand) for the second batch. Both were good but I prefer the pear, although Ray will say he couldn't tell the difference.
If you want to be fancy, you can drizzle sour cream on the top. Otherwise, a big fat dollop will suffice. The sour cream is MUST. The creamy and tangyness of the sour cream pairs extremely well with the sweetness of the soup. It makes all the difference. If you want to be really fancy, you can use creme fraiche, the rich man's version of sour cream or Crema Mexicana if you have it on hand.
This is a great addition to any large dinner party because you can save some time by making it one day in advance. Just heat it up on the stove prior to serving. Great recipe - definitely a keeper!