This recipe I found shopping in a little tiny housewares boutique in Sea Cliff about 25 years ago. It doesnt seem so fancy now but at the time I was fascinated that you would put pears in a vegetable soup. AUTUMN BUTTERNUT SQUASH SOUP This is delicious. I like to serve it at parties from a small pumpkin, baked - that has had the insides scooped out. You can put a few fall leaves (fresh or silk under for decoration) Makes about 2 Quarts 2 Bartlett Pears peeled, cored, chopped 3 leeks (white part only) sliced (be sure to wash leeks thoroughly) ¼ Cup Butter Sauté above ingredients 5-7 Minutes 1 ½ C. Butternut squash peeled, seeded and chopped 3 Cups Chicken Stock or vegetable stock ¼ teaspoon salt ¼ teaspoon thyme ¼ teaspoon pepper Stir into pear mixture, Cover and cook until squash is tender Puree in food processor Stir return to sauté pan Stir in ½ -Cup heavy cream. This step is optional but it sure is delicious. Serving Idea: Buy tiny pumpkins scrape out seeds, bake shell empty (scooping Out the insides is optional. Until tender and fill with hot soup Cover with the lid. Elegant Eating ElegantEating.Com 631 360 2211
Posted on: Mon, 12 Jan 2015 15:28:03 +0000
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