Soups
Serves 8
1 butternut squash (about 3 lbs)
1 T butter
2 C Barlett pears, chopped and peeled (1 pound)
1 ½ C onions, thinly sliced
2 1/3 C water
1 C Loofa Pear Nectar
2 cans of vegetable broth (28 oz total)
3 tsp. curry powder
½ tsp cinnamon
½ tsp. kosher salt
1/16 tsp. black pepper
1 C half and half or heavy cream
Garnish:
small Barlett pears, cored and thinly sliced.
1 red apple, cored and thinly sliced
Preheat oven to 375˚.
Cut squash in half lengthwise. Discard membranes and seeds. Bake the squash in the oven face down on a baking tray. Bake for 45 minutes at 375˚F or until squash is very tender. Remove from oven and allow squash to cool. Remove skin and mash pulp. Set aside 4 cups of pulp.
Melt butter over medium high heat and then add 2 cups of chopped pear and onion. Saute for 10 minutes or until lightly browned. Add 4 C squash pulp, water, pear nectar, vegetable broth, curry powder, cinnamon, salt and pepper and bring to a boil. Once boiling, partially cover pot, reduce heat and simmer for 35 minutes. Use immersion blender to blend until smooth or place squash mixture in a blender, a little at a time and process until smooth. Pour pureed mixture in a large bowl.
Add pureed squash mixture to large pot and add cream. Stir and allow it to cook over low heat for about 5 minutes. Place into soup bowls. Garnish with cut pear and apple slices. Serve immediately.